I have a sweet tooth. My dream three-course meal would be three different desserts. I really only eat main course because I can follow it with pudding, and any way to smuggle sweet things into the main course is a great bonus. This salad is a wonderful solution. Its main ingredient is spinach, so is obviously meant as a main course, but on a number of occasions my guests have requested that it stay out for dessert because of its sweetness and general deliciousness.
I’m loving the strawberries this year! Last year I mostly made this salad using mango, which works really well, but the strawberries marginally beat mango when combined with the sharpness of the dressing. A tip for perfectly sweet berries: take them out of the fridge, wash them, and leave them to come to room temperature for at least 4 hours before serving them. If you’re on a tight budget or don’t have fresh fruit, just grab a big handful of raisins or dried cranberries. It doesn’t make as decadent a salad, but works well enough.
200g bag spinach
200g punnet strawberries, thickly sliced
50g caster sugar
50ml white wine vinegar
50ml vegetable oil
1 tsp each poppy seeds and sesame seeds (optional)
Serves 6 as a side
Takes 5 minutes to make
Put the spinach and strawberries in a salad bowl. In a separate bowl, combine the sugar and vinegar and stir until the sugar has dissolved. Add the vegetable oil, mix, and then drizzle over the top of the salad. Finally sprinkle over the seeds, toss and serve. Easy and wonderful!