Scenes from Summer Camp
WSP Virtual Summer Camp was a success
During each day of Virtual Summer Camp, we saw enthusiasm on students' faces as they heard stories, participated in circle activities, acted, completed handwork and crafts, cooked, and baked! We wish to thank our Early Childhood Faculty, Ms. Banach, Mr. Staley, Ms. Illar, and numerous alumni who made this experience happen!
From Our Tables to Yours
During camp, Grades students made this easy spinach salad with strawberries and a red wine vinaigrette. The simple dressing may be prepared several hours before serving, even a few days. Goat cheese and toasted walnuts are a wonderful addition to this salad as well. Enjoy!
Prep Time: 10–15 mins
1/2 teaspoon toasted sesame seeds
6 cups fresh spinach leaves (torn)
2 cups fresh strawberries (rinsed, dried, hulled and sliced)
3 tablespoons balsamic vinegar (apple cider or red wine are also really tasty)
Red Wine Vinaigrette:
1/4 cup olive oil
1/2 ounce lemon juice
Steps to Make It
Wash and prepare the strawberries.
Add 1 tablespoon of Balsamic vinegar plus the lemon juice to the strawberries and stir to coat the strawberries
In a large bowl, toss spinach with sesame seeds.
Add strawberries to the spinach mixture. Cover and refrigerate.
Combine remaining balsamic vinegar and dressing ingredients in a screw-top jar or shaker; shake well then refrigerate to chill.
To serve, pour the dressing over the spinach and toss to coat all the leaves.