This weekend Marc and I went over to our friends, Doug and Becky’s place for dinner and drinks. Becky had the idea to do individual pizzas and salad and it worked out great! I was in charge of the salad and decided to bring a tried-and-true combination that I haven’t made since last summer.
This salad combines fresh baby spinach with sweet strawberries, tangy feta cheese, toffee glazed almonds, and crisp red onions. It all comes together with a poppyseed vinaigrette that gets its pink color from a couple of strawberries blended in the dressing.
It paired perfectly with the fun pizzas we created, but I have served it with grilled chicken or fish. It would also make a nice side for Easter brunch!
Strawberry Poppy Seed Salad
1 10 oz. package Dole baby spinach, rinsed and dried
1 container strawberries, cleaned, hulled, and sliced
1/2 red onion, sliced thin
1/4-1/2 cup crumbled feta cheese
Toffee glazed sliced almonds
Poppy Seed Dressing
adapted from allrecipes
1/2 cup white sugar
1/3 cup white wine vinegar
1/4-1/2 cup canola oil
2 tbsp poppy seeds
3 strawberries, sliced
To make dressing:
Combine all dressing ingredients in a bowl with an emersion blender or in a normal blender.
Combine baby spinach, strawberries, red onion, and feta cheese in bowl. Pour dressing over salad and toss to combine. Top with sliced almonds.
It was also recommended on allrecipes to let the dressing chill for about an hour before serving.