This is one of my very favorite recipes ever and I love it when strawberry season arrives. I made this salad in the picture with raspberry balsamic vinegar instead of just plain raspberry vinegar. I like them both but it looks prettier with just the plain raspberry vinegar. I never add the sliced almonds ~ just personal preference. I first found this recipe in a junior league cookbook (Very Virginia, I think) but have since seen it all over the internet.
Spinach Strawberry Salad
1/3 cup raspberry vinegar
1/2 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1 1/2 teaspoons onions, grated
1 cup canola oil or vegetable oil
1 1/2 teaspoons poppy seeds
10 ounces fresh spinach, washed and torn
1 pint fresh strawberries, washed, capped, sliced
1/2 cup almonds, sliced, lightly toasted
In a blender or with a stick blender, combine vinegar and next 4 ingredients. Process until blended. With blender running, add oil in a slow, steady stream. Stir in poppy seeds. (Dressing may be stored in refrigerator up to 1 month).
Just before serving, combine spinach, strawberries, and almonds in a large bowl.
Toss with desired amount of dressing.
Makes 6 servings