Serves 3 to 4
Even the pickiest eater in our extended family loves this salad. It is a great side for grilled meats.
1/4 cup red currant jelly
At Home: Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool and then transfer to a leakproof container and store in the refrigerator. When you are ready to leave, pack all the ingredients, including the dressing, in a cooler.
At Camp: Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Shake the dressing and pour it over the salad. Toss gently to coat.
2007 Laurie Ann March - from A Fork in the Trail