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Strawberry Spinach Salad

A vibrant and easy-to-make salad featuring tender spinach, juicy strawberries, creamy cheese, and crunchy nuts, drizzled with a delicious poppy seed dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 5 cups baby spinach Rinsed and dried well
  • 2 cups sliced strawberries Macerated with a sprinkle of sugar and lemon
  • 1 cup crumbled feta or goat cheese For creaminess
  • 1 cup toasted pecans or walnuts For crunch
  • optional sliced red onion For bite, rinse in cold water for milder flavor
  • 1 optional sliced avocado For added richness
Poppy Seed Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon plain Greek yogurt Can be replaced with mayo
  • 1 tablespoon mayonnaise
  • 1 tablespoon apple cider vinegar Can substitute with balsamic vinegar
  • 2 teaspoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon poppy seeds
  • to taste salt and pepper

Method
 

Preparation
  1. Rinse and dry the baby spinach thoroughly. If no spinner is available, dry on a towel.
  2. Slice the strawberries to increase surface area for the dressing.
  3. Add crumbled feta or goat cheese for creaminess and toasted nuts or seeds for a crunchy texture.
  4. Macerate sliced strawberries with a sprinkle of sugar and squeeze of lemon for two minutes before adding them to the salad.
Assembling the Salad
  1. Whisk together the poppy seed dressing ingredients until smooth.
  2. Toss the salad with the dressing just before serving.
  3. Add a pinch of salt to the spinach before dressing.
  4. Serve immediately for freshness, keeping dressing on the side if serving later.

Notes

To keep the salad from getting soggy, dry the spinach well and eat it fresh. Leftovers can be kept for a day if lightly dressed, adding fresh spinach to revive.