250g baby spinach
2 punnets strawberries, quartered
chives
60g slivered almonds, toasted
Toss all ingredients in a large bowl
Dressing:
2 spring onions, chopped
1/2 tsp paprika
1/2 cup olive oil
1/2 tsp Worcestershire sauce
1/4 cup cider vinegar
1/4 cup sugar
Method: Put all dressing ingredients in a jar with lid.
Shake well and pour over salad ingredients just before serving.
Toss gently.
Source: Recommended by K. Taalman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.19.
