Description
This Strawberry Spinach Salad with Poppyseed Dressing is the perfect seasonal spring salad, featuring juicy, ripe strawberries, tender baby spinach, sweet poppyseed dressing, and crunchy, toasty almonds. Absolutely fabulous.
Ingredients
Poppyseed Dressing Ingredients
- 1 cup olive oil
- 1/2 cup white wine vinegar
- 1/2 cup sugar
- 1/4 cup mayonnaise
- 1/3 cup white onion, diced
- 1 Tbsp poppy seeds
- 1 tsp dry mustard
- 1/2 tsp kosher salt
Salad Ingredients
- 1 cup toasted almonds
- 1 lb baby spinach
- 1 lb strawberries, sliced
- 1/2 cup red onion, thinly sliced
Instructions
Step 1. Toast Almonds
Preheat oven to 350Ā°. Place sliced almonds on a small sheet pan or oven-proof skillet. Toast the almonds for 12-15 minutes or until fragrant and golden brown. Cool the almonds and set them aside for use.
Step 2. Prepare Poppyseed Dressing:
In a blender, combine the olive oil, white wine vinegar, sugar, mayonnaise, onion, dry mustard, poppy seeds, and salt. Blend until smooth and slightly thickened.Ā Set aside for use.
Step 3. Assemble Salad:Ā
In a large salad bowl, toss baby spinach, half of the sliced strawberries, half of the almonds, and half of the sliced red onion with the desired amount of Poppyseed dressing.Ā Do not overdress the salad. Once the salad is tossed, use the other half of the strawberries, onions, and almonds to garnish the top of the salad. Serve immediately.
Notes
The dressing can be stored under refrigeration in an airtight glass jar for up to 2 weeks.Ā
- Prep Time: 30 min
- Category: Salads