Strawberry Spinach Salad

Strawberries and mandarin oranges turn ordinary greens into such a pretty 

dinner table dish!  Enjoy my twist on a traditional fruited spinach salad.  

This salad employs the lovely perennial French Sorrel, which grows abundantly in my garden.  If you've never grown this beautiful herb, do not let the holiday weekend go by without hunting some down and planting it in your own yard!!  French Sorrel is high in vitamin C and has excellent fiber.  Besides that, it's great fun to snip a handful of leaves and chop them up for your fresh salads.

And the FrenchTarragon... ooooh, Baby!  You will love the hints of licorice-like flavor harmonizing in your mouth with the medley of sweet oranges and strawberries.  

My herb garden may look a little sparse; however, our growing season has barely begun.  Check back in six weeks!

Tangy poppy seed dressing takes this salad up another notch.  Leftover dressing is excellent to pour over grilled chicken or Tilapia.   Or double the batch and use half of it as a marinade for chicken.

Strawberry Spinach Salad

an original rendition by Kelly Jo Vanderstelt

Salad

1.  Layer in a large bowl or platter:

• Half a Bag of Spinach (or two huge handfuls)
  
• 1 Big Handful of French Sorrel, sliced into thin ribbons
• 1/3 Red Onion, sliced into rings
• 1/2 Cup Strawberries, or more, sliced
  
• 1 Can Mandarin Oranges, drained 
• 1-2 Tbs. freshly minced French Tarragon
• 1/4 Cup of Sliced Almonds, optional 

  2.  Drizzle with Poppyseed Dressing just before serving.

Dressing

1.  Mix together in a jar or bottle:

• 1/8 Cup Apple Cider Vinegar  (I used Bragg's)
  
• 1 Tsp. Dijon Mustard
• 1 Packet Stevia  or  1 Tbs. Honey
• 1/2 Tbs. Poppy Seeds
• 1/2 Tbs. Sesame Seeds
• 1 Tsp. dried Minced Onion

2.  Whisk in 1/2 Cup Olive Oil until well mixed.