Strawberry Spinach Salad with Poppy Seed Dressing

• 6 cups fresh spinach leaves
• 1 pint fresh strawberries, sliced
• 1/2 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped walnuts or pecans
• 1/4 cup poppy seeds
• 1/3 cup olive oil
• 1/4 cup white wine vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine spinach, strawberries, red onion, feta cheese, and nuts.
2. 2 In a small jar with a lid, combine olive oil, vinegar, honey, Dijon mustard, and half of the poppy seeds.
3. 3 Shake the jar vigorously to emulsify the dressing.
4. 4 Pour the dressing over the salad and toss to coat.
5. 5 Sprinkle remaining poppy seeds over the top before serving.

Equipment

• large bowl
• small jar with lid

Variations

• Substitute almonds for walnuts, or use a raspberry vinaigrette for a twist.

Substitutions

• Use arugula in place of spinach for a spicier kick.
• Substitute apple cider vinegar for white wine vinegar if needed.

Pairings

• Grilled chicken
• Warm crusty bread

Nutrition

Tips

• For best flavor, let the salad marinate in the dressing for at least 10 minutes before serving.
• Add protein like grilled chicken for a heartier meal.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Dress just before serving again.

Freezing: This salad does not freeze well due to the delicate nature of the greens and fruit.

Serving Suggestions

• Pairs wonderfully with grilled chicken or a crusty baguette.

FAQ