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This salad was the 'signature' salad at one of Toledo's oldest restaurants, The Northwood Villa.
Strawberry Spinach Salad
1 ½ lb. Fresh baby spinach (washed & dried)
½ Pt. Strawberries, sliced
½ Small Red Onion, sliced thin into rings (allowed to sit in ice water to sweeten)
Poppy seed Dressing:
Whirl ½ c. Sugar, 1 t. Dry Mustard, ½ t. Salt and ½ c. Cider Vinegar in a blender or with hand blender. Gradually add 1 c. Vegetable Oil. When incorporated, stir in 1 T. Poppy seeds by hand.
Arrange spinach, onion slices and strawberry slices on individual plates. Drizzle lightly with Poppy seed Dressing. Serve immediately.
Strawberry Spinach Salad
1 ½ lb. Fresh baby spinach (washed & dried)
½ Pt. Strawberries, sliced
½ Small Red Onion, sliced thin into rings (allowed to sit in ice water to sweeten)
Poppy seed Dressing:
Whirl ½ c. Sugar, 1 t. Dry Mustard, ½ t. Salt and ½ c. Cider Vinegar in a blender or with hand blender. Gradually add 1 c. Vegetable Oil. When incorporated, stir in 1 T. Poppy seeds by hand.
Arrange spinach, onion slices and strawberry slices on individual plates. Drizzle lightly with Poppy seed Dressing. Serve immediately.