Description
A vibrant salad that celebrates flavors and textures, combining fresh spinach and strawberries with toasted almonds and feta cheese, topped with a sweet and tangy poppyseed dressing.
Ingredients
Scale
- 5 ounces (142 g) fresh baby spinach
- 2 cups (300 g) fresh strawberries, sliced
- 1/2 cup (60 g) sliced almonds, toasted
- 1/4 cup (30 g) crumbled feta cheese
- 1/4 cup (40 g) thinly sliced red onion
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon poppy seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Toast the sliced almonds on a baking sheet for about 5-7 minutes until golden brown and fragrant.
- Combine the dressing ingredients in a bowl: olive oil, apple cider vinegar, granulated sugar, Dijon mustard, poppy seeds, salt, and black pepper. Whisk until smooth.
- Rinse the baby spinach and dry them thoroughly. Slice the strawberries and red onion.
- Combine the spinach, strawberries, red onion, toasted almonds, and feta in a large bowl.
- Drizzle the dressing over the salad and toss lightly to coat.
- Serve immediately for the best taste and texture.
Notes
For best results, keep salad and dressing separate until serving to prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: salad, spinach, strawberry, poppyseed dressing, summer salad, vegetarian