ADVOCATE-TESTED RECIPE

Spinach Salad With Strawberries, Cucumber and Pomegranate Seeds

Serves 6. Recipe is from Gretchen Kantrow. Salad portions are flexible. Recipe makes about 1½ cups salad dressing. You will have dressing leftover for another salad.

Salad Dressing:

1 cup vegetable oil (canola or Wesson)

¼ cup fresh lemon juice

¼ cup red wine vinegar

½ teaspoon black pepper or to taste

1 teaspoon salt or to taste

1 teaspoon dry mustard

1 or 2 teaspoons powdered sugar

1 garlic clove, finely minced or squeezed, added right before serving

Salad:

1¼ to 1½ pounds trimmed spinach leaves

1 English cucumber, finely sliced with peeling on (use mandolin if you have one)

1½ cups strawberry halves, hulled

½ cup dried cranberries or cherries

Pomegranate seeds to taste

Feta crumbles sprinkled over the top, optional

1. Prepare salad dressing by whisking together all the ingredients except the garlic. Pour into glass jar and set aside until ready to use. When ready to use, add garlic.

2. In large salad bowl add spinach, sliced cucumber, strawberries, cranberries and desired amount of pomegranate seeds.

3. Toss salad with just enough salad dressing to coat leaves. You will have some leftover for other salads. Arrange on salad plates.

4. Add feta crumbles on top if desired.