STRAWBERRY PALOOZA - CANADA DAY 2026 – THANK YOUs
Thank you to all who helped to make the Canada Day event a huge success!
Special thanks to Paul Knox, Anita Knox, Carolyn Smedley, Vivien Wordon, Sam Smedley and Milton Graves. Many thanks to those who contributed such a beautiful selection of delicious salads. Finally, thank you to all those who helped with setting up, cleaning up, and washing the dishes.
Our rendition of O Canada was spectacular!
Natal Day’s theme will be The Blueberry Days of Summer!
Diane O’Connor, Social Chair
Karen's Strawberry - Spinach Salad
STRAWBERRY - SPINACH SALAD
Dressing • ¼ cup (50 ml) vegetable oil • 2 tablespoons (30 ml) raspberry vinegar or 4 teaspoons (20 ml) red-wine vinegar • 1 tablespoon (15 ml) Worcestershire sauce • 1 tablespoon (15 ml) granulated sugar (optional) • 2 teaspoons (10 ml) poppy seeds • 1 green onion, finely chopped • ½ teaspoon (2 ml) salt • Pinch of paprika
Sugared almonds • ½ cup (125 ml) silvered almonds • ¼ cup (50 ml) granulated sugar • 2 teaspoons (10 ml) water
Salad • 2 (10-oz/284-g) bags spinach or 3 large bunches • 2 cups (500 ml) sliced strawberries
1. Place dressing ingredients in a jar or small container with a resealable lid. Shake well. Dressing can be made ahead and left at room temperature for up to 1 day or refrigerated, covered, for 2 to 3 days. Flavour improves as it sits. 2. To prepare almonds, grease a large piece of foil and place it on the counter. Place almonds, sugar and water in a medium-sized frying pan or saucepan. Cook over medium heat, stirring frequently, until sugar melts. As soon as sugar turns light golden, stir slowly and constantly with a wooden spoon until all sugar is an even golden shade and coats almonds, from 6 to 8 minutes. 3. Immediately turn coated almonds out onto foil. Don’t touch them as they’re extremely hot. Let cool, preferably to room temperature, then break into small pieces. (If making ahead, nuts will keep well at cool room temperature or in the refrigerator for weeks. If your kitchen is warm and humid, it’s best to store them in the refrigerator.) 4. Wash spinach, discarding tough stems, then tear into bite-size pieces. Place in a large bowl, along with strawberries. (If not serving right away, cover salad with a damp paper towel and refrigerate for up to 4 hours.) Just before serving, toss salad with about half of the dressing, then keep adding a little more dressing and tossing until spinach is lightly coated. Add almonds and toss.
Serves 8