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Strawberry & Spinach Salad with Poppy Seed Dressing

This week I talked with Matt Swaim on Sacred Heart Radio about how people entertained during Bible days.

Hebrews {13:2} talks about hospitality during Bible times:  “And do not be willing to forget hospitality. For by it, certain persons, without realizing it, have received Angels as guests.”

Whether people lived in the city or country, they still had people over.  Perhaps they sat on mats on the floor, ate in a tent, or at low tables. Regardless,  the camaraderie enjoyed was much the same as we know today. Now there were no forks for eating; forks were used to pick up meat and people used flat bread or lettuce or grape leaves to pick up food.

Strawberry & Spinach Salad with Poppy Seed Dressing

With strawberry season here, try this salad which used fresh spinach, red onions, cucumber, almonds and, of course, strawberries.  It’s a great salad for casual entertaining, as the dressing can be made up days ahead of time. It’s a twist on an old favorite, since today you can substitute Splenda, stevia or even honey for the sweetener.

1 bag, about 16 oz or so, spinach leaves

1 container strawberries, sliced thick

1/2 small red onion, sliced thin

1/2 cucumber, sliced

1/2 cup toasted almonds


Whisk together:

1/2 cup mayonnaise

3 tablespoons red wine vinegar or more to taste

1/4 cup sugar or more to taste – can substitute Splenda or stevia or honey to taste

1/4 cup milk

1 teaspoon poppy seeds

After you mix the salad greens, drizzle dressing over.

Spinach strawberry salad

Spinach strawberry salad

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