Strawberry Spinach Salad with Tangy Poppy Seed Dressing – Fresh strawberries, candied almonds, and a tangy dressing. Yum!
Poppyseed dressing is nothing new. Come to think of it, spinach salad isn’t either. At all, really.
Still, you’d be surprised just how much people love the combination of fruit, nuts, and spinach with a tangy vinaigrette. It’s ALWAYS a crowd-pleaser. (Seriously–bring it to your next event and watch it go!)
This vinaigrette is slightly different from my standard poppyseed dressing, mostly in that there are no onions involved. It’s got a little zing to it, too, which is really offset beautifully by the sweetness of the strawberries.
In the summer, when everything is at its peak, Michael and I like to feature this salad as a main dish with some corn on the cob, roasted potatoes, or bread on the side. It’s naturally fantastic as a side dish to any sort of grilled chicken, fish, or beef. Heck, it’s good pretty much anytime!Print
For the Salad
- 4c baby spinach
- 1/3–1/2c candied or toasted nuts (I like almonds, but walnuts, pine nuts, or pecans would be lovely)
- 1–1 1/2c strawberries, diced
For the Dressing:
- 1/3c sugar
- 3/4 tsp salt
- 1 tsp dry mustard powder
- 1 Tbsp poppy seeds
- 1/3c red wine vinegar
- 1/4c canola oil
- Toss lettuce, almonds, and strawberriesin a large bowl. To make dressing, combine sugar, salt, mustard powder, and poppyseeds with a fork. Stir in vinegar, then slowly add oil until incorporated. Toss desired amount with salad.*
*you’ll have more dressing than salad. Dressing will keep in the fridge for two weeks or more.