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Rosa’s Strawberry Crackle Salad

A close-up of a vibrant strawberry crackle salad featuring fresh spinach, sliced strawberries, and crispy crackle pieces coated in a creamy dressing.
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This is a simple, sweet salad featuring fresh strawberries, spinach, and a crunchy poppy seed topping with a creamy dressing. It is perfect for potlucks or summer meals.

Ingredients

Scale
  • 6 cups fresh spinach, washed and torn
  • 1 pound fresh strawberries, hulled and sliced
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup granulated sugar
  • 1 tablespoon poppy seeds
  • 1/4 cup white vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dry mustard powder
  • 1/2 cup vegetable oil
  • 1/4 cup granulated sugar (for dressing)
  • 1/4 cup brown sugar, packed (for dressing)
  • 1 large egg
  • 1 teaspoon Dijon mustard

Instructions

  1. Prepare the crunchy topping: In a small skillet over medium heat, combine the 1/4 cup sugar, poppy seeds, and toasted slivered almonds. Stir constantly until the sugar melts and coats the nuts and seeds, about 3 to 5 minutes. Pour this mixture onto parchment paper to cool completely. Once cool, break it into small pieces. This is your crackle topping.
  2. Make the dressing: In a small saucepan, whisk together the egg, 1/4 cup sugar, brown sugar, Dijon mustard, onion powder, celery seed, and dry mustard powder.
  3. Place the saucepan over medium-low heat. Whisk continuously until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Do not let it boil.
  4. Remove the dressing from the heat. Slowly whisk in the white vinegar and then the vegetable oil until the dressing is smooth and emulsified. Set aside to cool completely.
  5. To assemble the salad: In a large bowl, combine the spinach and sliced strawberries.
  6. Just before serving, pour the cooled dressing over the salad and toss gently to coat.
  7. Sprinkle the cooled crackle topping over the salad and serve immediately.

Notes

  • You can toast the slivered almonds quickly in a dry skillet over medium heat until fragrant.
  • Prepare the dressing up to one day ahead and store it in the refrigerator. Let it come to room temperature before using.
  • This salad is best assembled right before serving to keep the spinach crisp and the crackle topping crunchy.

Nutrition

Find it online: https://rosatasty.com/strawberry-crackle-salad-recipe/