Food on the Hill: Spinach Salad With Strawberries

Food on the Hill

Skiers had cause to celebrate this past week in Los Alamos, as did those of us patrolling the produce section for the very earliest signs of spring: the light green asparagus with tightly closed tips, and an abundance of fresh berries from California. (Contrary indicators remain, of course—whoever is pressing “Ripe Now” stickers on the rock-hard avocados appears mistaken either about the meaning of the word “ripe” or the concept of “now.”)

But the strawberries! Enough to brighten a late-winter salad, and I was delighted to enjoy such a salad prepared by Robyn Schultz of Los Alamos. Robyn produced a recipe that I modified to reduce sugar and increase spice and onion. Although many spinach salads are laden with bacon or bacon dressing, the smoky flavors in the paprika and Worcestershire sauce and the crunch of the almonds meant that we didn’t miss the bacon at all. This salad is quick to prepare, nutritious and delectable.


This Week’s Recipe: Spinach Salad with Strawberries
Courtesy/Felicia Orth


½ cup olive oil
¼ cup white vinegar
¼ cup sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 teaspoon paprika
1 teaspoon Worcestershire sauce
½ minced red onion
10 ounces fresh spinach, washed and dried—baby spinach, or tear larger spinach leaves into small pieces
1 quart strawberries, washed, hulled and sliced
½ cup almonds, blanched and slivered


In a jar or bowl, combine the olive oil, vinegar, sugar, sesame seeds, poppy seeds, paprika, Worcestershire sauce and onion. Shake or whisk until mixed, and chill for an hour.

In a large bowl, combine the spinach leaves, strawberries and almonds. Add the dressing and toss. Refrigerate 10-15 minutes before serving. Serves 4.

Felicia Orth is a local home cook; she can be reached at

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