Spinach Salad with Strawberries and Raspberry Vinaigrette

By cacelias

Elegant and simple salad. Great to make during the holidays because of the red and green color combinations, but great to serve any time of the year. A Christmas Eve tradition@ Everyone loves this at any time of the year.

Recipe from Diane Phillips, "Perfect Party Food Cookbook"

Ingredients

• 1 cup raspberry vinegar
• 1/2 cup sugar
• 1/3 cup red onion, chopped
• 2 teaspoons dijon mustard
• 1/4 cup poppy seeds
• 1 cup vegetable oil
• 4 -10 oz. bags baby spinach
• 2 cups fresh strawberries, hulled and sliced

Details

Servings 10

Preparation

Step 1

To make the Vinaigrette:
In a medium-sized bowl, whisk the raspberry vinegar, sugar, red onion, dijon mustard, poppy seeds, and vegetable oil until thickened.

At this point you can cover and refrigerate the vinaigrette for up to 3 days.

When ready to serve, assemble the salad. Combine the spinach and strawberries in a large salad bowl and toss with some of the dressing, adding more to taste, if necessary. Serve immediately.