This recipe comes from my mom’s stash. It appeared in our Easter spread most years growing up. You all know how I love seasonal stuff so this hits the spot in Spring.  While living in Switzerland, I tried to follow the Swiss way of cooking with ingredients that were in season. After a long winter here we are far from red, juicy strawberries so I am sure I am breaking all kinds of rules. But certainly, at least one of you lives in a part of the world with happy strawberries so this one is for you!  And a slight confession, I don’t love spinach. I know, I know, it’s trendy right now to love snacking on Kale chips and raw spinach but I am just not able to pretend on this one…BUT, the dressing for this salad makes raw spinach delish for those of you that might be hiding out, putting on a pretty face pretending to like spinach.

Strawberry Walnut Salad

Judy Seckinger {my mom can’t remember exactly where she got this recipe…guessing there are many like it out there}

1 lb baby spinach

1 pint strawberries

1/2 cup walnuts

1/2 cup crumbled blue cheese (you can also substitute crumbled gargonzola or goat cheese)

Dressing:

1/2 cup sugar ( I decrease this considerably…just start with 1/4 cup and add more if you like)

2 T sesame seeds

1 T poppy seeds

1 1/2 minced onion or shallots

1/4 tsp Worcestershire sauce

dash of paprika

1/4 cup cider vinegar

1/2 cup vegetable oil

If you are making the dressing ahead or plan to use it over a couple of days skip the fresh onion and just toss some on to the fresh salad. I find it takes over the dressing if it gets the time to hang out!

Enjoy!