Strawberry Spinach Poppy Dressing (Printable)
Sweet strawberries and spinach blend with feta and toasted almonds, dressed in a tangy poppy seed vinaigrette.
# What You Need:
→ Salad Components
01 - 5 oz baby spinach leaves, washed and dried
02 - 1 2/3 cups fresh strawberries, hulled and sliced
03 - 1/2 cup crumbled feta cheese
04 - 1/3 cup sliced almonds, toasted
05 - 1 small red onion, thinly sliced
→ Poppy Seed Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp apple cider vinegar
08 - 1 tbsp honey or maple syrup
09 - 1 tsp Dijon mustard
10 - 1 tsp poppy seeds
11 - Pinch of salt
12 - Freshly ground black pepper, to taste
# How-To:
01 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, poppy seeds, salt, and black pepper until well combined and emulsified. Set aside at room temperature.
02 - In a large salad bowl, add spinach leaves, sliced strawberries, crumbled feta, toasted almonds, and red onion slices. Arrange ingredients evenly for appealing presentation.
03 - Drizzle the prepared poppy seed dressing over the salad immediately before serving. Toss gently using salad servers to coat all ingredients evenly without damaging delicate greens. Serve as a fresh starter or light main course.
# Expert Tips:
01 -
- The homemade dressing comes together in seconds and tastes infinitely better than anything store-bought
- It is the kind of salad that makes people actually excited to eat their vegetables
02 -
- The dressing can be made up to three days ahead and stored in the refrigerator, but give it a good shake before using
- Never dress this salad more than 15 minutes before serving or the spinach will wilt and lose its vibrant appeal
03 -
- Invest in a good salad spinner because wet dressing will slide right off damp spinach leaves
- Let the toasted almonds cool completely before adding them to the salad so they stay crunchy