The Army is notorious for not being able to make up it's mind. We're experiencing that right now. The day after the unit told the soldiers to start making their plans for leave, they took that back. As of right now, we don't know what is going to happen. I hope to find out more the next time I talk to Bryan. I sent him a care package today with some banana nut bread so hopefully that'll help him get through the last couple of weeks in the field.
On Friday I made a salad for our FRG meeting. It's definitely an unusual salad, but it's a good one so try it out!
Strawberry Spinach Salad
Prep Time: approx. 10 Minutes.
Ready in: approx. 1 Hour 10 Minutes.
Makes 4 servings.
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
1 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.
2 In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
1 week ago