Sandy Spinich Salad

Sandy Spinich Salad

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Gail Myatt


I was invited to a late morning brunch and this was served. Everyone went back for more. The dressing is what makes the salad!! I have made it over and over again and it is always a hit. It makes a lot but if you are going to save some, don't add the dressing until you are ready to eat.


★★★★★ 2 votes

20 Min


  • 1/2 c
  • 2 Tbsp
    seasame seed
  • 2 Tbsp
    poppy seed
  • 1 1/2 tsp
    minced onion
  • 1/4 tsp
  • 1/4 tsp
  • 1/2 c
  • 1/4 c
    cider vinegar
  • 2 bunch
  • 1 pt
    strawberries, (fresh), optional blueberries, mandarine oranges
  • 1/2 c
    blue cheese (optional)
  • 1/2 c
    toasted walnuts

How to Make Sandy Spinich Salad


  1. Combine sugar, sesame seed, poppy seed, minced onion, paprika, Worcestershire sauce, oil and cider vingar to make the dressing.
  2. I put mine in a blender or food processor to mix the ingrediants but you can whisk them also. Just make sure they are blended well.
  3. Place the walnuts in a fry pan and toast lightly. This releases the flavor. Cool.
  4. Place spinich leaves in bowl and lightly mix in the strawberries (or whatever fruit you are using). Add the optional blue cheese. Sprinkle the cooled walnuts over.
  5. Pour the dressing over and enjoy!

    If you are saving some of the salad, do not save with the dressing on it. The dressing tends to get thicker when stored. Keep them separate. We rarely have any left to save.

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