Strawberry Spinach Salad with Poppy Seed Dressing
Make this fresh spinach strawberry salad with creamy poppy seed dressing for a simple, healthy lunch or light dinner.
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Salad Preparation
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 cups fresh spinach
- 2 cups sliced fresh strawberries
- 1/2 cup sliced red onion
- 1/4 cup slivered almonds, toasted
- 1/4 cup crumbled feta cheese (optional)
- For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup white wine vinegar
- 1/4 cup granulated sugar
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- 1/4 teaspoon onion powder
Instructions
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, white wine vinegar, sugar, poppy seeds, Dijon mustard, and onion powder until smooth. Set aside.
- Toast the almonds: Place slivered almonds in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until lightly browned. Remove from heat and let cool.
- Assemble the salad: In a large bowl, combine the spinach, sliced strawberries, and sliced red onion.
- Dress and serve: Pour the desired amount of poppy seed dressing over the salad ingredients. Toss gently to coat. Sprinkle with toasted almonds and feta cheese, if using. Serve immediately.
Notes
- You can prepare the poppy seed dressing up to three days ahead and store it in an airtight container in the refrigerator.
- For a heartier meal, add grilled chicken breast to this strawberry salad.
- To toast almonds quickly, place them on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 7 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg