Real Recipes From Real Home Cooks ®

byron's salad

(1 rating)
Recipe by
Cathie Valentine
Graniteville, SC

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 rating)
yield serving(s)
prep time 30 Min
method Refrigerate/Freeze

Ingredients For byron's salad

  • 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
    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
    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.