Byron's Salad

Cathie Valentine

By
@cataharin

While my son, Judson, was attending college at Clemson University, I would bring this to the tailgates that we hosted for his band friends. His best friend, Byron, would request I bring the salad to every tailgating. That is how the salad got it's name. A friend of mine, Joann, gave me the recipe for the dressing and I decided to try it with a spinach salad I liked to make. The pairing was a great success. No matter where I serve this, I always get requests for the recipe from all ages.


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Comments:

Serves:

a crowd :-)

Prep:

30 Min

Method:

Refrigerate/Freeze

Ingredients

1/2 c
sugar or splenda
2 Tbsp
sesame seeds
1 Tbsp
poppy seeds
1 tsp
worcestershire sauce
1/4 c
apple cider vinegar
1/2 c
canola oil or olive oil
1 bag(s)
spinach, fresh (large bag or 2 small bags)
1
red onion thinly sliced
1 qt
strawberries, fresh-sliced
1 bunch
fresh red seedless grapes-cut in half (small bunch)
1/2 bag(s)
emerald glazed walnuts or other candied nuts
1 box
sea salt and pepper croutons (or other flavor)

Directions Step-By-Step

1
Mix the sugar, sesame seeds, poppy seeds, Worcestershire sauce, apple cider vinegar and canola oil together in a small jar with a lid or a salad dressing mixing container. Set aside. Keep at room temperature. Note: Make sure to mix well when dressing the salad
2
In a large salad bowl, add the spinach, onion, strawberries, grapes, nuts and croutons. Mix well and dress with salad dressing. Serve right away so ingredients stay crispy and crunchy.
3
Note: May add some pieces of cooked chicken or steak if you want to make this a light and refreshing meal.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy