Tuesday, August 24, 2010

Strawberry Spinach Salad Extreme

Ever had one of those weeks? After we all picked blackberries along the Willamette River on Sunday afternoon, my wife prepared the most lovely blackberry pie yesterday, but the recipe was so complicated and convoluted that it created the most incredible amount of dirty dishes. In the process of getting everything cleaned up (yes, I am the husband who cleans), the dripping water off of the many dishes remaining after two dishwasher cycles created a little stream along the granite counter overnight, gathering on the lip of the refinished kitchen cupboard. When I opened the cupboard doors under the sink this morning, almost a cup of water splashed out on the floor.

So, after gluing and clamping the damaged cabinet facing back in position tonight, I'm back in the blog saddle here. Let this be a lesson on the importance of clear and sensible recipes!

This week, I thought I'd feature some recipes from friends and family. Unfortunately (hint...hint, reader), no Costco-sized boxes filled to the brim with recipes have yet arrived. We'll begin with this little number sent in to us from family in Kent, Washington. It looks delicious, and, for some reason, I have this craving for Sweet Tomatoes restaurant in Portland. Late night Sweet Tomatoes run, anyone?


1 quart thinly-sliced strawberries
1 can of drained mandarin oranges
12 to 16 ounces of fresh baby spinach leaves
1 tbs of poppy seeds
2 tbs sesame seeds


1/2 cup salad oil
1/4 cup cider vinegar
1/2 cup sugar
1/2 tsp worcestershire sauce
1/ tsp paprika

Blend dressing with mixer. Top salad with feta cheese.

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