Recipe: Spinach and Strawberry Salad

Serves 6



  • 8 cups baby spinach
  • 4 cups sliced strawberries
  • 1 can sweetened condensed milk
  • ¾ cup white vinegar
  • Poppy seeds (optional)


Remove any stems from the spinach and wash well.

Pat or spin dry then combine with the sliced strawberries in a salad bowl.

In a separate bowl, combine condensed milk and slowly whisk in vinegar. You may have to add more or less depending on your taste.

Toss salad with enough of the dressing to coat the leaves and strawberries.

Refrigerate the leftover dressing for use on other salads. It will keep for up to three weeks refrigerated in a well-sealed container.

Sprinkle with poppy seeds and serve immediately.