Wednesday, 20 April 2011

If Popeye came to your BBQ...

...he'd probably bring this.

With the sun shining it's time to dust off the barbecue, pop your shades on and enjoy the bank holiday weekend. But if you're bored of the usual BBQ nosh, this salad is the perfect solution, and is a little bit fruity!

Popeye and Olive Oil Salad
Serves 8


500g spinach
1 punnet of strawberries, sliced (keep a few aside for the final touches)
 4tbsp pecans, toasted
100g blue cheese, crumbled


40ml raspberry red wine vinegar
3tbsp sugar 
1 teaspoon dry mustard
90ml cup olive oil
2 teaspoons poppy seeds

Let's get making
1.Toast pecans over low heat and then set aside to cool. 
2. Toss the pecans, strawberries and spinach together in a large serving bowl.
3. Combine dressing ingredients and shake well. Pour over salad.
4. Toss again and then add the crumbled blue cheese. Finish off by garnishing with a few sliced strawberries.

Now all you have to do is slap on some factor 30 (eating strawberries is great, looking like one, not so great) and put a few steaks on the barbie. Oh and don't forget the beer. Strawberry beer, of course.


  1. This is similar to an old recipe I used to have. It used spinach leaves, strawberries, red onion, and fresh, sliced button mushrooms. (yeah, I know it sounds bad but it was very tasty). It had the same dressing but without the poppyseeds.

    I am looking forward to trying this recipe.

    (by the way, I found your blog thru the A to Z blogging challenge)

  2. This is a great salad and a great salad dressing.