Refreshing spring salad with a delicious dressing.
3 sprigs mint
4 cups Mesclun mix
2 cups spinach leaves
1 pint strawberries, halved
½ cup walnuts
½ cup sugar
2 Tbsp sesame seeds
1 Tbsp poppy seeds
1 ½ tsp minced onion
¼ tsp Worcestershire sauce (vegan available)
¼ tsp paprika
½ cup olive oil
¼ cup apple cider vinegar
1. Pick leaves off mint sprigs and chop.
2. Place Mesclun mix, spinach, strawberries, walnuts, and mint in salad bowl and toss.
3. Place sugar, seeds, onion, Worcestershire, and paprika in blender. With blender running, add oil and vinegar in slow steady stream until well mixed and thickened.
4. Dress salad, toss, and serve.