Strawberry-and-spinach salad with sugared almonds

Name: Strawberry-and-spinach salad with sugared almonds
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2 tbsp raspberry or red wine vinegar; 1/4 cup vegetable oil; 1 tbsp Worcestershire sauce; 1 tbsp granulated sugar; 2 tsp poppy seeds; 1 green onion, finely chopped; 1/2 tsp salt; pinch paprika; 1/2 cup slivered almonds; 1/4 cup granulated sugar; 2 tsp water; 2 284-g bags spinach, or 3 large bunches; 2 cups sliced strawberries

Prep Time15 min
Total Time15 min
Makes8 servings

*PLUS Cooking time: 6 minutes

By Chatelaine

Ingredients

2 tbsp raspberry or red wine vinegar
1/4 cup vegetable oil
1 tbsp Worcestershire sauce
1 tbsp granulated sugar
2 tsp poppy seeds
1 green onion, finely chopped
1/2 tsp salt
pinch paprika
1/2 cup slivered almonds
1/4 cup granulated sugar
2 tsp water
2 284-g bags spinach, or 3 large bunches
2 cups sliced strawberries

Instructions

Place vinegar, oil, Worcestershire, sugar, poppy seeds, onion, salt and pepper in a jar. Seal and shake. Dressing can be left at room temperature up to 1 day or refrigerated for 3 days.
Oil a large piece of foil and place on counter. Place almonds, sugar and water in a medium-size frying pan. Stir over medium heat until sugar melts. When sugar turns light golden, stir slowly and constantly with a wooden spoon until all sugar is an even golden shade and coats almonds, from 6 to 8 minutes. Immediately turn coated almonds out onto foil. Don't touch; they're extremely hot. When cool, break into small pieces. If kitchen is warm and humid, refrigerate. Nuts will keep well, refrigerated, for about 2 days.
Just before serving, wash spinach, then discard tough stems and dry. Tear into bite-size pieces. Place in a large bowl with berries. Toss with about half of dressing, then keep adding a little more dressing and tossing until spinach is lightly coated. Add nuts and toss.

Nutrition (per serving)

Calories 162, Protein 4g, Carbohydrates 13.2g, Fat 11.6g, Fibre 3.2g, Sodium 219mg.

If you're a fan of Stuart McLean's Vinyl Café on CBC Radio, you may be familiar with this nutrient-packed salad that he first tasted during a visit to Sioux Lookout in Northern Ontario. We've modified it slightly and hope you enjoy it.

FILED UNDER:

Dinner Healthy Recipes appetizer lunch Salads stovetop world cuisine

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.