Description
A refreshing and vibrant salad combining sweet strawberries, fresh spinach, and crunchy almonds, all tossed in a creamy homemade poppyseed dressing. Perfect for summer gatherings or a light lunch.
Ingredients
Scale
For the Crust:
- For the Salad:
- 6 cups fresh baby spinach, washed and dried
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/2 cup sliced almonds, toasted
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- For the Poppyseed Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon poppyseeds
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons milk (adjust for desired consistency)
Instructions
1. Prepare the Crust:
- 1. In a large salad bowl, combine the baby spinach, sliced strawberries, toasted almonds, and red onion. Toss gently.
- 2. If using, sprinkle crumbled feta cheese over the top.
- 3. In a small mixing bowl, whisk together the mayonnaise, honey, apple cider vinegar, poppyseeds, Dijon mustard, salt, and black pepper until smooth.
- 4. Gradually add milk, one tablespoon at a time, until the dressing reaches your preferred consistency.
- 5. Drizzle the dressing over the salad just before serving and toss lightly to coat.
- 6. Serve immediately for the freshest taste and texture.
Notes
For a nut-free version, substitute toasted sunflower seeds for almonds. The dressing can be made ahead and stored in the refrigerator for up to 3 days. Add the dressing just before serving to prevent the spinach from wilting.