Worcestershire sauce is based on a tangy blend of malt vinegar, molasses, tamarind, sugar, anchovies, onion and garlic – really, it makes perfect sense for a vinaigrette. And while it has a distinct aroma in the bottle, you really can’t detect it in the salad.
The other components of the dressing are grated onion (in a small amount, but not negotiable – it’s very important!), sugar, oil, pungent white vinegar and crunchy poppyseeds. It’s quite sweet – it really enhances the strawberries and takes the earthy edge off of the raw spinach.
Toasted almonds and creamy cheese add textural interest. To toast almonds, spread on a baking sheet in a 350 degree oven and bake for about 6 minutes, watching closely and shaking the pan a couple of times.
I didn’t have goat cheese, and I had some feta to use up – you can use either, but my preference is for soft goat cheese.
Toss with some cooked, cooled quinoa and/or sliced chicken for a complete meal.
- 2 tbsp worcestershire sauce
- 2 tbsp white vinegar
- ¼ cup vegetable oil
- 3 tbsp granulated sugar
- ½ tbsp finely grated onion
- 1 tbsp poppy seeds
- ¼ tsp salt, or to taste
- 12 cups (2-10 oz bags) baby spinach
- 2 cups (1 pint) strawberries, hulled and sliced
- ½ cup sliced almonds, toasted
- 4 oz (6 tbsp/110 g) soft goat cheese or feta, crumbled
- Whisk together all dressing ingredients, taste, and add more salt if needed.
- In a large bowl, combine baby spinach and sliced strawberries. Add a splash of dressing and toss. Repeat, adding small amounts of dressing and tossing until leaves are lightly coated (you will have extra dressing).
- Divide among six plates and top with sliced almonds and goat cheese (or add almonds and cheese to the large bowl and gently toss everything together).