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The Great Strawberry Hunt / Strawberry Spinach Salad

Strawberry Spinach Salad with Sesame Poppy Seed Dressing

When my sister and I were kids, the Easter Bunny used to hide those little foil-wrapped eggs around our house.  Because they were so tiny, we had to look carefully from different angles, hoping to spot that flash of color that would make our hearts jump.  My dad somehow knew where every single egg was hidden, and when we were certain we’d located them all, he’d surprise us by letting us know exactly how many were left.  He would then coach us with “hot” and “cold” clues until the very last one was discovered.

Picking strawberries is  very similar to hunting for those long-ago eggs.  I always make a few passes through the strawberry patch, first snagging the easily seen ones.  Next, I hunker down at a lower angle, coming back the other way to find ones I might have missed.  Finally, I brush aside the greenery to uncover the sneaky ones that are hiding deep down.  I leave the ones that have the tell-tale bite marks from my own little garden bunny and her baby–I don’t mind sharing.  But I do wish that someone would let me know how many more perfect ripe ones are still left hidden, and guide me to them with “hot” and “cold” clues!  Dad!?

Here is a spectacular salad that we have been making with those perfect strawberries for about three years now.  It is beautiful to look at, and the sweet tartness of the strawberries and dressing are complemented by the salty feta and the crunchy almonds.  It is an easy and elegant dish to take when a “dish to pass” is required.  However, I need to invest in a nice cruet for my dressing, since storing it in random jars can be messy.


Salad Ingredients

• 1 bag of spinach leaves or the equivalent of freshly picked spinach, torn into bite-sized pieces

• 4 cups sliced strawberries

• Sliced or slivered almonds to taste

• Feta cheese to taste

Dressing Ingredients

• 1/2 cup vegetable or olive oil

• 1/4 cup white wine vinegar

• 1/4 cup white sugar

• 1/4 teaspoon paprika

• 2 tablespoons sesame seeds

• 1 tablespoon poppy seeds


1. In a large bowl, toss together the spinach, strawberries, almonds and feta cheese.

2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Spoon over individual servings, and toss to coat. Store in a covered container, shaking well before using again.

Makes approx. 8-10 servings


About Grow.Pick.Eat

My husband Bill and I started our first garden in 2006, after tearing down an old rusty shed in our suburban-Detroit backyard. Rather than plant grass in the bare spot that was left, we mixed some organic nutrients into the clay soil, laboriously chopped up the roots of a long-dead tree, and created a garden made up of four beds. We found multi-colored concrete blocks buried randomly around our backyard, so we used those to create footpaths between the beds. Each year since then, we've organically grown a variety of veggies and berries. We've expanded the edible garden to two additional beds: one next to our garage, and one along the side of our house. As we reap our bounty each year, we like to experiment with new recipes that we find or create, and of course, re-make our favorites. We are not experts in gardening or cooking; we are merely teachers with a summertime hobby, and we like to share our stories, recipes and excess zucchini. Take what you'd like from this site, and have fun with it! --Julie

One response »

  1. Pingback: Slaving and Salivating over Strawberries « Grow.Pick.Eat

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