This is one of my favorite salads! I had it for the first time last Easter when my friend Chanda made it, and I had to have it again this Easter. After getting the recipe from her, I found that I already had it in my Lion House Entertaining cook book.Spinach Salad with Strawberries
2 TBSP red wine vinegar
3 TBSP sugar
1/2 cup oil
1/2 tsp dry mustard
1/2 tsp salt
1/2 cup strawberry jam
1/3 cup sugar
1 cup cashew pieces
15 wontons, cut into thin strips
1 large head red leaf lettuce (or any other kind), washed and broken into pieces
1 pkg fresh spinach, with stems trimmed
1/3 cup bacon pieces, cooked and well drained
1/2 cup red bell pepper
1 purple onion, sliced or chopped
1 cup strawberries, sliced
To make dressing, mix together vinegar, sugar, oil, mustard, salt, and strawberry jam. Mix until all ingredients are well blended. Set aside.
Heat a medium frying pan and add the sugar and nuts. Stir constantly over medium heat until nuts are coated and slightly browned. Remove from heat and set aside.
Fry wontons in hot cooking oil and drain on paper towels.
When ready to serve salad, put lettuce, spinach, bacon, red pepper, onion, and strawberries into a large bowl and toss. Add salad dressing and toss. Add sugared nuts and wontons last. Makes 10 servings.
Variation: Use fresh raspberries and raspberry jam instead of strawberries and strawberry jam. Substitute almonds for cashews. When fresh berries aren't available substitute dried cranberries.