INGREDIENTS
Part 1
- 4 cups fresh strawberries, washed, hulled and sliced
- 1 cup white vinegar
- 2 tsp sugar
Combine strawberries and vinegar in a bowl. Cover and let stand at room temperature for 24 hours, stirring occasionally. Strain mixture through several layers of cheese cloth, discarding seeds. Put vinegar and sugar into saucepan, bring to boil. Remove from heat, let cool. Pour vinegar into jars and seal with airtight lids.
INGREDIENTS
Part 2
- 1 1/2 cups fresh strawberries, washed, hulled and sliced
- 3 cups cleaned, tightly packed, torn spinach
- 1 1/2 cups torn romaine lettuce
- 1/2 cup diagonally sliced celery
- 1T sliced toasted almonds
- 1/2 cup Strawberry vinegar
- 1 1/2 tsp light olive oil
- 1/4 tsp salt (optional)
- 1/4 tsp sugar
- 1/4 tsp pepper
Combine strawberries, spinach, lettuce, celery, and almonds in a large bowl. Toss gently. In a separate bowl, combine Strawberry vinegar, olive oil, salt, sugar and pepper. Mix well. Pour dressing over salad mixture. Toss and serve.