Yield: 4 Servings
Spinach Strawberry Salad
Spinach Strawberry Salad is a fresh, balanced recipe, made with baby spinach, sweet strawberries, toasted pecans, and a sweet poppy seed dressing. Everyone should know how to make this classic salad!
Ingredients
- 2.5 oz baby spinach
- ½ pound strawberries, hulled and quartered
- ¼ cup thinly sliced red onion
- ½ cup toasted pecans, or candied pecans
- ½ cup crumbled creamy cheese, feta, goat, blue etc, optional
Poppyseed Dressing:
- 3 tablespoons white wine vinegar
- 1 ½ tablespoons granulated sugar
- 5 tablespoons grape seed oil
- ½ teaspoon poppy seeds
- ¼ teaspoon ground mustard, optional
- Salt, to taste
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Instructions
- Place all ingredients for salad on a serving platter or in a bowl. Set aside.
- Whisk all ingredients for dressing in a liquid measuring cup or place into a small container with a tight fitting lid (like a mason jar) and shake. Taste and adjust seasonings, if needed.
- Before serving drizzle dressing over the top of the salad and toss gently. Enjoy immediately.
Notes
- Spinach Substitutions: You could also make this salad with kale, arugula, or other salad greens. Each one will have a different taste and change the salad slightly.
- Red Onions: If you don't want such a strong onion flavor in your salad, slice the red onions thin, soak in cold water for 10-15 minutes, then drain and dry on paper towels. They will still taste like onion, but not have such a punch.
- Add Protein: This also makes a wonderful main-dish salad if you add some sauteed chicken, hard-boiled eggs, or steak.
- Storing: Leftover spinach strawberry salad can be stored in the refrigerator for up to four days, as long as you store it without dressing. The dressing can be stored separately for up to five days. Be sure to use airtight storage containers to keep everything fresh and flavorful!
Nutrition
Serving: 1, Calories: 206kcal, Carbohydrates: 15g, Protein: 4g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 12g, Cholesterol: 7mg, Sodium: 207mg, Fiber: 3g, Sugar: 11g