Spring Strawberry Spinach Salad with Poppy Dressing
A fresh salad combining spinach, strawberries, nuts, and a homemade sweet and tangy poppy seed dressing, perfect for spring meals.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 5 ounces fresh baby spinach
- 1 pint fresh strawberries, hulled and sliced
- 1/2 cup toasted pecans or slivered almonds
- 1/4 cup thinly sliced red onion (optional)
- For the Poppy Dressing:
- 1/2 cup vegetable oil or canola oil
- 1/4 cup white wine vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the dressing: In a small bowl or jar, whisk together the vegetable oil, white wine vinegar, sugar, Dijon mustard, poppy seeds, salt, and pepper until well combined. Set aside.
- Wash and dry the spinach thoroughly. Place the spinach in a large salad bowl.
- Add the sliced strawberries, toasted nuts, and sliced red onion (if using) to the bowl with the spinach.
- Just before serving, drizzle the desired amount of poppy dressing over the salad ingredients.
- Gently toss the salad until all components are lightly coated with the dressing.
- Serve immediately.
Notes
- Toast the pecans or almonds in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Let them cool before adding to the salad.
- For a creamier dressing, substitute 1/4 cup of the oil with mayonnaise or plain Greek yogurt.
- You can add crumbled feta or goat cheese for extra flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320
- Sugar: 14
- Sodium: 180
- Fat: 28
- Saturated Fat: 3
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
- Cholesterol: 0