Strawberry Spinach Salad Vinaigrette (Print Version)
Sweet strawberries, baby spinach, nuts, and poppy seed vinaigrette combine for a fresh, vibrant dish.
# Recipe Ingredients:
→ Salad Components
01 - 6 cups baby spinach, washed and thoroughly dried
02 - 1 cup fresh strawberries, hulled and sliced
03 - 1/3 cup crumbled feta cheese
04 - 1/4 red onion, thinly sliced
05 - 1/3 cup toasted pecans or sliced almonds
→ Poppy Seed Vinaigrette
06 - 3 tablespoons extra virgin olive oil
07 - 1 1/2 tablespoons apple cider vinegar
08 - 1 tablespoon honey or pure maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1 tablespoon poppy seeds
11 - Salt and freshly ground black pepper to taste
# Directions:
01 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until emulsified and well blended. Set aside at room temperature.
02 - In a large salad bowl, combine baby spinach, sliced strawberries, red onion, and crumbled feta cheese, distributing ingredients evenly.
03 - Drizzle the poppy seed vinaigrette over the salad immediately before serving to maintain crisp texture.
04 - Gently toss salad with salad servers to coat all ingredients evenly without bruising the spinach. Sprinkle toasted pecans or almonds over the top and serve immediately.
# Expert Advice:
01 -
- The sweet and tangy vinaigrette clings perfectly to every leaf, so no bite is bland
- It comes together in literally 15 minutes but looks like you hired a caterer
- Everyone assumes it took forever to figure out this flavor combination
02 -
- This salad does not sit well dressed, so always wait until the very last minute to add the vinaigrette
- Room temperature ingredients taste better than cold ones straight from the fridge
- The dressing keeps for a week in the fridge, but give it a good shake before using
03 -
- Use a salad spinner to get your spinach completely dry, or the dressing will slide right off
- Let the dressed salad sit for just two minutes before serving to let flavors meld