Byron's Salad

1
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.

Rating:

★★★★★ 1 vote

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)

How to Make Byron's Salad

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.

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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