Baby Spinach Strawberry Salad (Printer Friendly)

Vibrant blend of spinach, sweet strawberries, feta, almonds, and tangy poppy seed dressing.

# What You Need:

→ Salad

01 - 6 cups baby spinach, washed and dried
02 - 1.5 cups fresh strawberries, hulled and sliced
03 - 0.5 cup crumbled feta cheese
04 - 0.33 cup sliced almonds, toasted
05 - 0.25 small red onion, thinly sliced

→ Poppy Seed Dressing

06 - 0.25 cup extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - 1 tablespoon poppy seeds
11 - 0.25 teaspoon salt
12 - 0.125 teaspoon freshly ground black pepper

# Directions:

01 - In a small bowl or jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper. Whisk or shake vigorously until well emulsified and fully combined.
02 - In a large salad bowl, combine baby spinach, sliced strawberries, red onion, and half the crumbled feta cheese and almonds.
03 - Drizzle the poppy seed dressing over the salad ingredients. Toss gently to coat all components evenly without bruising the spinach and strawberries.
04 - Top the salad with remaining feta cheese and toasted almonds for added texture and visual appeal.
05 - Transfer to serving plates and serve immediately while components remain crisp and fresh.

# Pro Advice:

01 -
  • A beautiful balance of sweet strawberries and creamy feta cheese.
  • Quick and easy to prepare in just 15 minutes.
  • Naturally vegetarian and gluten-free, catering to various dietary needs.
  • The homemade poppy seed dressing adds a sophisticated, tangy finish.
02 -
  • Toasting the almonds briefly in a dry pan enhances their nutty flavor and adds extra crunch.
  • Prepare the dressing in advance to let the flavors meld, but toss just before serving to keep the spinach fresh.
  • Always check ingredient labels for hidden allergens; this recipe contains dairy and tree nuts.
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