Spinach, Strawberry, and Hearts of Palm Salad

• 1/3  cup  cider vinegar
• 3/4  cup  sugar
• 2  tablespoon  fresh lemon juice
• 1  teaspoon  salt
• 1  cup  vegetable oil
• 1/2 small red onion, grated
• 1 1/2  tablespoon  poppy seeds
• 1  teaspoon  dry mustard
• 1/2  teaspoon  paprika
• 1 1/2  lb  fresh spinach, washed and torn into pieces
• 1 can hearts of palm, drained and chopped
• 2  cup  strawberries, stemmed and sliced
• 1  cup  chopped walnuts

For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.

Yield: 12 servings
Preparation time: 10 minutes
Cook time: 15 minutes
Ease of preparation: easy

Recipe courtesy Paula Deen