Hi, all! I’m late posting today because we decided to take The Munchkin to see her first in-theatre movie, Cars 2, this morning to celebrate her using the potty for the first time! (Yes, we were planning on going anyway, but it was nice to call it a reward.) It was a little loud in the theatre for all of us, but we all liked the movie. Munchkin was also quite excited when she saw the Winnie the Pooh movie preview.
I’ll post about the weekend’s crazy birthday bash next, but I need a little detox from Sweets Week first.
This is my favorite salad. Period. I make it all the time during strawberry season. I love how fresh & light it is, plus it boasts lots of antioxidants! This is another great recipe from The Essential Mormon Cookbook, & just like with the last one, I halve the dressing recipe & still have plenty for at least 6 people. This is how I make it; if you’re making it for a huge church get-together or something, double it. Oh, & the dressing keeps really well in the fridge, too!
Honey Celery Seed Dressing
- 3/8 cup sugar
- 1/4 cup honey
- 1/2 tsp. paprika
- 1/2 tsp. ground mustard
- 1/2 tsp. finely grated onion (just take a cut onion to the side of your box grater a half-dozen times & use your 1/2 tsp. to scrape the resultant goo off the inside. You could also use dried onion powder or flakes, but I don’t know the conversion for that)
- 1/4 cup lemon or lime juice
- 1/2 cup vegetable oil
- 1/4 tsp. celery seed (if you have an aversion to the taste of celery, you can cut this in half)
- Add all but the last 2 ingredients to a blender cup & blend well.
- Lift the lid; gradually add oil & celery seed while blending.
- Toss with washed baby spinach, sliced strawberries (macerate them with a little sugar if you’re serving this outside to keep them fresher), & sliced toasted almonds (if you can find the honey-roasted salad topper ones in your produce section, those are the best, but my grocery store didn’t have them). Serve immediately. If you’re taking this to a potluck or waiting to serve it, leave the dressing on the side for guests to add themselves so that the spinach doesn’t wilt.
- Refrigerate remaining dressing to use later.