Byron's Salad

Cathie Valentine


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.


★★★★★ 1 vote

a crowd :-)
30 Min


  • 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)

How to Make Byron's Salad


  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.

Printable Recipe Card

About Byron's Salad

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

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