Strawberry Spinach Poppyseed Salad

• 4 cups fresh spinach
• 2 cups fresh strawberries, sliced
• 1/2 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted almond slices
• 1/3 cup poppyseed dressing

Steps

1. 1 In a large bowl, combine the spinach, strawberries, and red onion.
2. 2 Sprinkle with feta cheese and toasted almond slices.
3. 3 Drizzle with poppyseed dressing just before serving.
4. 4 Toss gently to coat.
5. 5 Serve immediately.

Equipment

• Large bowl
• Cutting board and knife

Variations

• Add grilled shrimp for a protein boost.
• Substitute arugula for spinach for a peppery kick.

Substitutions

• Use goat cheese instead of feta.
• Substitute sunflower seeds for almonds if needed.

Pairings

• Grilled chicken
• Warm rolls

Nutrition

Tips

• Toast almonds in a dry skillet over medium heat for extra crunch.
• For a creamier texture, add a touch of honey to your dressing.

Storage

Keep refrigerated in an airtight container for up to 2 days. Add dressing just before serving to prevent spinach from wilting.

Freezing: Does not freeze well due to the freshness of the ingredients.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside crusty bread for a satisfying lunch.

FAQ