Foodie Friday ~ Sliced Strawberry and Spinach Salad

strawberrysalad

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces

1 quart strawberries – cleaned, hulled and sliced

1/4 cup almonds, blanched and slivered

Directions

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Foodie Friday ~ Delectable Strawberry Dessert

strawberry

3 egg whites

1 cup white sugar

3/4 teaspoon cream of tartar

1/2 cup saltine crackers, crushed

1/2 cup flaked coconut

1/2 cup chopped pecans

2 cups whipping cream

1/2 teaspoon unflavored gelatin

1/2 cup white sugar

4 cups sliced fresh strawberries

Directions

Preheat oven to 375 degrees.

In a large bowl, beat egg whites until soft peaks form. Gradually add 1 cup sugar and cream of tartar, continuing to beat until whites form stiff peaks. Gently fold in cracker crumbs, coconut and pecans. Spread mixture onto the bottom and up the sides of a 9 inch pie pan.

Bake in preheated oven for 20 to 22 minutes, or until lightly browned. Cool completely.

In a large bowl, beat cream, gelatin and remaining sugar until stiff peaks form. Fold in strawberries, then pour over egg white layer. Cover and refrigerate for 2 hours.