Spinach Strawberry Salad

The sweetness of the strawberries combined with soy sauce and spinach make an unusual -- and unforgettable -- salad.

Servings: 6

Ingredients:

Dressing
1/2 cup oil
1/2 cup cashews
1/4 cup warm water
3 tablespoons honey
1 tablespoon freshly squeezed lemon juice
2 teaspoons white vinegar
1-1/2 teaspoons dill
3/4 teaspoon soy sauce
2 cloves garlic

Salad
4 cups torn spinach leaves
1 cup thinly sliced strawberries
1 cup thinly sliced mushrooms
3/4 cup alfalfa sprouts

Method:

In a blender, mix the dressing ingredients until smooth and creamy. Chill.

On six salad plates, arrange the spinach leaves, strawberries, mushrooms, and alfalfa sprouts. Spoon the chilled dressing over the salads.

The leftover dressing will keep in the refrigerator for up to two weeks.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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