From Margaret Kapa, Norridge
Makes 6 servings
Dressing:
1/2 cup vegetable oil such as canola or olive, divided
1/4 cup granulated sugar
1/3 cup red wine vinegar
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dry mustard
Salad:
1 pound fresh spinach leaves, cleaned, stemmed and torn into bite-sized pieces
1 pint strawberries, cleaned and sliced
1/2 cup sliced red onion separated into rings
1. Prepare the dressing: Place 1 tablespoon oil and the sugar, vinegar, paprika, salt and dry mustard in a food processor or blender. Process until combined. With machine running, slowly add remaining oil in a thin stream through the feed tube; process until blended, about 1 minute.
2. Make the salad: In a large serving bowl, combine spinach, strawberries and red onion. Add dressing to taste and toss gently. (Or, arrange salad ingredients on individual plates and pass the dressing at the table.) Leftover dressing will stay fresh, refrigerated, for up to 1 month.