Strawberry Spinach with Vinaigrette (Print Version)
A refreshing blend of strawberries, spinach, nuts, and tangy poppy seed dressing.
# What You Need:
→ Salad Base
01 - 5 oz baby spinach leaves, washed and dried
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ cup crumbled feta cheese
04 - ½ cup toasted pecans or walnuts, roughly chopped
05 - 2 tablespoons red onion, thinly sliced
→ Poppy Seed Vinaigrette
06 - 3 tablespoons extra virgin olive oil
07 - 1 ½ tablespoons apple cider vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon poppy seeds
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a large salad bowl, combine the spinach, sliced strawberries, crumbled feta, toasted nuts, and red onion.
02 - In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until emulsified.
03 - Drizzle the vinaigrette over the salad just before serving. Toss gently to combine.
04 - Serve immediately, garnished with extra nuts or strawberries if desired.
# Insider Tips:
01 -
- It comes together in fifteen minutes flat but tastes like something from a fancy bistro
- The homemade poppy seed dressing is infinitely better than store bought and takes two minutes
02 -
- The dressing can be made up to three days ahead and stored in the fridge
- Never dress the salad more than ten minutes before serving or the spinach will wilt
03 -
- Dry your spinach thoroughly in a salad spinner or with towels
- Let the vinaigrette sit for five minutes before dressing to let flavors meld