Strawberry Spinach Poppy Vinaigrette (Print Version)
Sweet strawberries, tender spinach, nuts, and tangy poppy seed dressing combine for a fresh taste.
# Recipe Ingredients:
→ Salad Components
01 - 5 oz baby spinach leaves, washed and thoroughly dried
02 - 1 ½ cups fresh strawberries, hulled and thinly sliced
03 - ½ cup crumbled feta cheese
04 - ½ cup toasted pecans or walnuts, roughly chopped
05 - 2 tablespoons red onion, thinly sliced
→ Poppy Seed Vinaigrette
06 - 3 tablespoons extra virgin olive oil
07 - 1 ½ tablespoons apple cider vinegar
08 - 1 tablespoon honey or pure maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon poppy seeds
11 - Salt and freshly ground black pepper to taste
# Directions:
01 - Place the washed spinach, sliced strawberries, crumbled feta, toasted nuts, and red onion in a large salad bowl. Toss gently to distribute ingredients evenly.
02 - Whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and pepper in a small bowl until fully emulsified and smooth.
03 - Drizzle the vinaigrette over the salad immediately before serving. Toss gently to coat all ingredients without damaging the spinach. Garnish with additional nuts or strawberries if desired.
# Expert Advice:
01 -
- The sweet strawberries and salty feta create that perfect flavor dance we all chase in summer cooking
- It comes together in fifteen minutes flat but looks like something from a restaurant menu
02 -
- Wet spinach will turn your dressing into a watery disappointment, so take the time to dry those leaves thoroughly or use a salad spinner
- The dressing can be made three days ahead and kept in the fridge, just bring it to room temperature and give it a good shake before using
03 -
- Taste a strawberry before making the dressing, adjusting the honey based on how sweet the berries are naturally
- Add the nuts at the very last moment so they stay perfectly crisp