Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada

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Hot summer days call for a nice salad

It seems getting around to writing a recipe column before deadline becomes more difficult as the days become sunny and warmer. This doesn’t mean I’ve stopped cooking … but I am spending as much time as I can gardening.

I made this salad dressing for the month of June Senior’s Dining Program – it is nice and light for summer salads. When I saw the recipe I could not believe it had to be whizzing in the blender for 8 minutes! But it makes it light and airy. This dressing can be used with any type of greens, so make a batch and it will keep in the fridge for weeks. Just give it a stir before using. Now this makes more dressing than you will need for one salad unless you are feeding a crowd. The poppy seeds are optional; I chose not to use them this time because I wanted to include sesame seeds in the salad.

Spinach Salad with Strawberries and Asparagus

  • 6 cups spinach leaves
  • 1 cup sliced strawberries
  • 1 cup asparagus, cut into 1/2” pieces
  • 1/3 cup chopped chives
  • 1/3 cup roasted sunflower seeds
  • 3 Tbsp. toasted sesame seeds


  • 1 cup vinegar
  • 1 cup white sugar
  • 1/2 onion, cut into chunks

Put this into a blender. Blend for 4 minutes.

  • 2 tsp. dijon mustard
  • 1 tsp. salt
  • 3 cups olive oil

Add this to blender. Blend for 8 minutes.

  • 4 tsp. poppy seeds, optional

Stir in poppy seeds after blending.

Put salad ingredients into a bowl.  Add small amount of dressing and toss lightly.

Refrigerate remaining dressing for future use.

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