byron's salad

Graniteville, SC
Updated on May 17, 2013

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.

prep time 30 Min
cook time
method Refrigerate/Freeze
yield a crowd :-)

Ingredients

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

How To Make byron's salad

  • 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
  • Step 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.
  • Step 3
    Note: May add some pieces of cooked chicken or steak if you want to make this a light and refreshing meal.

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