Once upon a time in Ireland — at least at the time I made my first trip in 1984, and even a decade later — a salad was not a salad as we know it today: think a few leaves of iceberg and a slice or two of tomato. Perfectly acceptable at the time, but three decades later you’ll find that no two salads are created equal. And when strawberry season arrives, you’ll find the beautiful berries as delicious in a salad as they are in a shortbread. Mix them with some blueberries in this refreshing spinach salad with a creamy dressing (you could also use mixed greens in addition to or in place of the spinach). You’ll find other delicious salad ideas in my cookbook Favorite Flavors of Ireland. To order signed copies, visit irishcook.com



For the dressing

1/2 cup mayonnaise

1/3 cup sugar

1/4 cup milk

1 tablespoon poppy seeds

2 tablespoons white vinegar


Ground black pepper

For the salad

5 ounces baby spinach

1 cup sliced strawberries

1 cup whole strawberries

1/2 cup blueberries

1/2 red onion, sliced (optional)

  1. Make dressing. In a small bowl, whisk together mayonnaise, sugar, milk, poppy seeds, vinegar, salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
  2. Make salad. Divide spinach among four salad plates; top with strawberries, blueberries and onions (if using); drizzle with dressing.


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