¼ C. Balsamic Vinegar

2 T. Honey

2 tsp. Coarse Mustard

1 T. + 1 tsp. Poppy Seeds

Salt and Pepper

4 C. Ripe Strawberries

1 ½ lb. cleaned Baby Spinach

In a bowl, whisk together oil, vinegar, honey, mustard, poppy seeds and salt and pepper to taste.  Transfer to screw top jar and refrigerate for 24 hours.  Before serving, let the dressing return to room temperature and shake well. Rinse strawberries, hull and cut into sixths (or quarters, if the berries are small).  Toss spinach and strawberries in salad bowl.  Pour the room temperature dressing over the top, toss again and serve.

 

From Crowd Pleasing Potlucks

 

Yield:

Calories:

Fat:

Fiber: