Strawberry Spinach Salad with Poppyseed Dressing
Ingredients
The Salad
-
10
ounces
baby spinach
-
2 to 3
cups
strawberries, hulled and quartered
-
1
cup
blueberries
-
¼
cup
sliced almonds or toasted almonds
-
1
cup
sliced cucumber or other spring vegetables (optional)
-
to taste
none
sea salt
-
to taste
none
black pepper
The Poppyseed Dressing
-
¼
cup
white wine vinegar
-
2
tablespoons
raw sugar or honey
-
½
teaspoon
onion powder or 2 tablespoons minced shallot
-
½
teaspoon
ground dry mustard or 2 teaspoons Dijon mustard
-
½
teaspoon
kosher salt
-
½
cup
extra virgin olive oil or avocado oil
-
1
tablespoon
poppy seeds
Instructions
- Prepare the poppyseed dressing by combining vinegar, honey/sugar, onion powder, dry mustard, and salt in a food processor and pulse for 20 seconds.
- With the processor running, slowly add olive oil until fully combined, then mix in poppy seeds and season to taste.
- In a large serving bowl, add spinach, strawberries, blueberries, almonds, and optional granola.
- Season the salad with salt and pepper, drizzle the dressing on top, and toss lightly to combine.
- Serve immediately and refrigerate any leftover dressing.
Nutrition Facts (estimated)
Servings
4
Calories
310
Total fat
24.9g
Total carbohydrates
22.6g
Total protein
4.3g
Sodium
214.6mg
Cholesterol
0mg
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