Reviewed: Jun. 28, 2009

FANTASTIC! Even my picky husband and a guest who didn't care for spinach raved about it. FYI, could use on a romaine salad. However, the spinach did get soggy quickly...the only reason for 4 stars rather than 5. May have sat too long before I served it.

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luckybrown

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 22, 2009

I made this salad for a BBQ and it was a huge hit! I followed the recipe but substituted Splenda for the sugar and pine nuts for almonds. I changed the number of servings to 10 thinking that would be enough for 15 people but it was waayyy more than enough and people even went back for seconds. Next time I would make enough servings for half of the amount of people. I would also try the basalmic and add cheese which I had but forgot. Delish!

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Connie

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Reviewed: Jun. 21, 2009

This is a fabulous, simply strawberry spinach salad with a great dressing! We had a family dinner and this salad went so fast!

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Ali

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Reviewed: Jun. 16, 2009

Absolutely wonderful! As other reviewers suggested, I used balsamic vinegar instead of white vinegar and cut the sugar to 1/4 cup. Other than that, I follwed the directions exactly. Our dinner guest, who is a chef, also loved it!

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akobernus

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

Excellent! The only thing I would change is when making recipe make only half of the dressing. Recipe makes way too much.

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THERESAMOLSBEE

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Jun. 14, 2009

I had this last year at my sister in laws and at first thought the combination of strawberrys and salad sounded disgusting but after a little taste test I gobbled a bowl and more down!! I made it myself using a spring mix salad and left out the poppy seeds (as I didn't have any) and gosh was it SOOOOOOO YUMMY!!! My ENTIRE family LOVES this recipe!! Thanks so much!

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LINDCHAD

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2009

LOVED IT!!!!! NUMMA!! NUMMA!!! I used balsamic & 1/2 the amt of sugar it called for...DELISH! :)

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heyjwillie

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Reviewed: Jun. 13, 2009

The dressing was finger licking good! I reduced the amount of sugar as recommended by others and used walnuts instead of almonds..and it was perrrfect!

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cmallav

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Reviewed: Jun. 10, 2009

Delicious salad! I added some chopped green onions which really made the flavor pop. I did not have poppy seeds on hand, so I skipped them - excellent without anyway!

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Claire

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 10, 2009

Excellent. I made this twice. once for dinner (used pecans) and the next day for my work picnic(blanched almonds). I used green onions and I prefered walnuts or pecans. I think The blanched almonds were more for texture than taste. It was delicious

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angela

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Reviewed: Jun. 8, 2009

WOW. And I'm not even a salad girl at heart. I used balsamic vinegar instead of white and omitted the poppy seeds because I didn't have any. Was totally fine without. Used less sugar than the 1/2 cup listed. Chopped and toasted some almonds. Put chopped red onion into my mini-processor to "mince" it properly so that it was more of a slushy consistency when added to the other dressing ingredients. Added a few turns of black pepper as well as crumbled blue cheese. Served with grilled Italian sausage and corn on the cob - delish.

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Nico's Mama

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

We loved this. Next time I will use a milder onion but it was amazing! It was like having a dessert with our dinner.

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catalina

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Reviewed: Jun. 6, 2009

I just made this for my family and friends and it looked like a lot of salad but it is gone!!!!!!! Everyone went crazy over it!!!!!!!! This was the best spenach we have ever had! The only thing we changed was silvered almonds to sliced and white vinegar to apple vinegar. This is one I will be useing again very soon!!!

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Leslie

Cooking Level: Intermediate

Home Town: West Covina, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 6, 2009

I made this recipe for a very large luncheon, multiplying it for 16 servings, which produced two enormous bowls of salad (perfect for what I needed). I made it as written, using fresh minced onion, not dried, and adding sliced hard boiled eggs (which turn a lovely light pink when the strawberries become wetted by the dressing). Everything was perfect, and everyone LOVED the salad. Next time I would cut the sugar in half, as the dressing is super sweet, and the sweet/tart mixture would stand out more with less. Excellent recipe! Will use again and again.

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B. K.

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Reviewed: Jun. 6, 2009

This was wonderful- it's better when dressing can sit for several hours- gives sugar more time to mix! Will definitely make again soon!!

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MELANN1977

Cooking Level: Intermediate

Living In: Lewisville, Texas, USA

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Reviewed: Jun. 5, 2009

Dressing is very good with 1/2 t. sea salt, but I suppose this addition is personal taste. I think I'll use a little less oil next time. Toasted almonds add a nice crunch.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Jun. 5, 2009

my review is only for the dressing, as I had to substitute for what I had on hand for the actual salad. the dressing is fabulous! i used the amount of sugar it called for as I think it works well for these types of salads. I think this works well substituting dates and apples for the strawberries as well!

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mommycook

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Homer City, Pennsylvania, USA

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Reviewed: Jun. 4, 2009

Other than reducing the sugar to 1/4 cup (personal preference), I didn't change the ingredients. I put the sugar, vinegar, oil, onion, paprika, and Worcestershire sauce in a food processor.

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