Strawberry and spinach salad
Instructions:
- 1 bunch of fresh spinach;
- 21⁄2 tablespoons white vinegar;
- 1⁄4 cup sugar;
- 1⁄2 cup vegetable oil;
- 1⁄2 teaspoon salt;
- 1 cup strawberries, rinsed and sliced.
- CHOOSE: Strawberries that are brightly colored, firm, and have hulls attached. Avoid boxes that are leaking, or show signs of mold. A pint equals about 2 cups of sliced strawberries.
- STORE: Strawberries should be stored in the refrigerator and are best if used within 2-3 days.
- HOW TO USE: Wash strawberries and remove hulls just before using. Eat plain, with cereal, or mixed in yogurt.
- Wash spinach and dry with paper towel.
- Make salad dressing by combining sugar and vinegar and then stirring.Then add oil and salt and stir.
- Put spinach and strawberries in bowl.
- Pour desired amount of salad dressing over spinach and strawberries.