0:03
You'll see this in different days,
0:06
but actually it's the same day for me,
0:09
but this is a new video
0:15
y'all saw me put a carrot cake,
0:16
my Grandmother Hiers' carrot cake in the oven.
0:19
Well, now we're going in the other direction.
0:23
I'm going to prepare us
0:24
a wonderful strawberry and spinach salad.
0:29
And we used to serve this
0:33
at one of the restaurants.
0:35
I was thinking it was Paula Dean Creek House.
0:38
- That we served these.
0:39
And I don't know if we do anymore.
0:42
I can't keep up with the way they change things.
0:46
But this is a 10 ounce bag
0:48
of pre-washed spinach leaves.
0:54
Now let me see how many strawberries this is.
0:57
one quart of hulled and quartered strawberries.
1:02
And the reason I'm making this salad today, y'all,
1:05
is because it's strawberry season
1:07
and they are looking and tasting so wonderful.
1:11
- [Theresa] And Easter.
1:13
- [Eddie] Yeah, it's a great Easter salad.
1:15
- It is a great Easter salad,
1:17
- [Theresa] And we're doing Easter this week.
1:24
That one wasn't so sweet, Theresa.
1:27
- [Theresa] I'm sorry.
1:28
- But we gonna make it sweet, y'all.
1:31
So I'm gonna put my quart
1:35
of quartered strawberries,
1:40
and I have a third of a cup
1:45
that Theresa toasted off for me,
1:54
seeded and diced cucumber.
1:59
And that's gonna give just a nice fresh flavor
2:08
Michael doesn't like cucumbers.
2:11
But he's going have to learn to like them today
2:17
because this is lunch.
2:23
I'm not gonna mix it up too much.
2:30
would love to add some purple onion to this.
2:35
All right, now I'm gonna make our dressing y'all.
2:38
And this is the juice,
2:40
that lemon was full of juice.
2:42
This is the juice of a half of a lemon.
2:48
And then I've got one tablespoon of vegetable oil
2:55
and you see I'm putting this in
2:56
one of those little Ball jars.
3:00
All right, I've got a third of a cup of sugar.
3:07
I'm putting it in this little Ball jar
3:12
All right, now I got a teaspoon of sesame seeds.
3:14
To me, this reminds me of
3:18
kind of a quick poppy seed.
3:21
And now I'm gonna add two tablespoons
3:23
of white wine vinegar.
3:30
And it just makes it so, so easy to make a dressing.
3:38
To make a dressing in a jar that you can shake.
3:44
You can just get it blended real, real quick.
3:47
Cause we want that sugar to dissolve
3:50
before we sop the salad.
3:56
Now this is one of those salads,
3:59
if you were having folks over
4:03
for a little lady's luncheon or something like that,
4:07
you would want to go ahead and dress your salad.
4:13
that you can go to the refrigerator
4:19
let everybody dress their salad
4:23
Cause once you dress it,
4:29
So see, doesn't that look like poppy seed dressing?
4:34
The sugar's still not dissolved though, yet.
4:37
So it'll take just a few minutes.
4:41
so let me tell y'all what we've been doing.
4:47
- [Eddie] Today's Wednesday.
4:49
When do we do the giveaway?
4:51
Today we do the giveaway.
4:56
because Jamie and Bobby
5:03
wanted to treat me and Mikey and Eddie
5:08
to a trip to Disney World
5:11
to celebrate my 75th birthday.
5:18
And so how many of it was it?
5:22
All right it's Kari's three, Jamie's five, Bobby's five.
5:27
And you, me and peeps.
5:33
- So I don't know how many that was. 10.
5:35
- [Eddie] 10, 11, 12.
5:41
- And we stayed inside Disney World
5:44
at the Beach Resort Hotel.
5:47
- [Eddie] Beach Club.
5:49
- [Eddie] Beach Club Resort, yeah.
5:51
I could only find one part in my swimsuit.
5:53
I could only find the bottoms.
5:57
So I didn't take a swimsuit
6:00
so I didn't get to go in,
6:01
but the pool was beautiful
6:03
and they had one big pool
6:07
it was sand on the bottom.
6:09
Kind of like you were swimming in the beach.
6:11
But anyway, I walked into the kitchen a while ago
6:16
I have a gift for you, Paula.
6:21
Just a little thank you
6:22
for the wonderful trip
6:26
that I was able to enjoy
6:29
along with everybody else.
6:31
So look at these beautiful,
6:33
look at that hydrangea.
6:34
I have never, ever seen a purple hydrangea.
6:43
All right I gotta remember,
6:43
I'm watching cakes too.
6:51
I'm gonna look for a purple onion somewhere,
6:54
but I know I'm not going find it.
6:56
But I think what reminded me of the purple onion
6:58
is that beautiful purple hydrangea.
7:01
Okay, so like I said,
7:05
do you want to dress the whole salad?
7:09
Or just let people dress their salad
7:20
that I'm gonna let everybody dress their own
7:22
whenever they're ready.
7:24
And I found some onion,
7:25
they're not purple onion
7:30
You smelled this onion?
7:33
That's pretty strong. - Oh, my goodness.
7:34
- [Eddie] For a sweet onion.
7:36
It's supposed to be a sweet,
7:37
either Texas or Vidalia.
7:41
So our sugar has dissolved now.
7:43
So I'm just gonna give this a stir.
7:48
- [Theresa] Paula, you know what's back in season?
7:50
- [Theresa] Your strawberry onions.
7:52
Remember those big ones?
7:54
- [Theresa] I'll get some of those for you.
7:57
- I love, love, love those onions.
7:59
I mean, they're like huge
8:10
- From Davis Produce sent me some
8:11
and they were out of this world, y'all.
8:13
So thank you, Sherry.
8:15
Now, you know what I have found?
8:19
It's hard to eat a salad
8:21
and look pretty while you're doing it.
8:38
That little bit of sugar.
8:40
- [Theresa] It's nice and fresh, too.
8:48
- [Theresa] That's good for you.
9:02
When we were at Disney,
9:10
and it was those long lettuces and everything.
9:17
It tasted very, very good
9:20
but I know I looked terrible eating it.
9:26
So very, very simple.
9:34
I gave you all the measurements,
9:38
or take away anything that you don't like.
9:40
But since it's strawberry season,
9:43
we thought you would enjoy it.
9:45
And I don't think I got any cucumbers
9:50
And I do like the cucumbers.
9:52
- [Theresa] I might serve that salad on Easter.
9:55
- [Theresa] It's pretty.
9:56
- Yeah, it's beautiful.
9:57
And like I said, you can add or take away,
9:59
you know, anything that you want,
10:02
but I would not take out the strawberry.
10:04
Look, see that big old piece of spinach?
10:15
Was I pretty eating that?
10:18
Love and best dishes, y'all.
