Strawberry Spinach Salad Dressing (Printable)
A vibrant mix of strawberries, spinach, nuts, and creamy poppy seed dressing, ideal for light meals.
# What You Need:
→ Salad
01 - 5 ounces baby spinach, washed and dried
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ small red onion, thinly sliced
04 - ½ cup crumbled feta cheese
05 - ⅓ cup toasted sliced almonds (or pecans/walnuts)
06 - ¼ cup dried cranberries (optional)
→ Poppy Seed Dressing
07 - ¼ cup extra virgin olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon honey or maple syrup
10 - 1 tablespoon poppy seeds
11 - 1 teaspoon Dijon mustard
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Combine olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper in a small bowl or jar. Whisk or shake until emulsified.
02 - Place baby spinach in a large bowl. Layer with sliced strawberries, red onion, crumbled feta, toasted almonds, and optionally dried cranberries.
03 - Drizzle the prepared poppy seed dressing over the salad just before serving. Toss gently to combine evenly.
04 - Serve immediately to ensure fresh flavor and optimal texture.
# Expert Tips:
01 -
- It comes together in 15 minutes, which means you can pull together something restaurant-quality faster than takeout arrives.
- The poppy seed dressing is genuinely better than anything bottled, and once you taste it homemade, you'll never go back.
- It's elegant enough for guests but casual enough for a Tuesday lunch when you want something that feels special.
02 -
- Make the dressing ahead of time if you like—it actually tastes better the next day once the flavors have time to settle and marry together.
- Don't dress the salad until the moment you're ready to eat it; wet spinach loses its appeal quickly.
03 -
- Pat your spinach completely dry before assembling—excess water dilutes the dressing and makes the salad weep.
- Toast your own almonds if you have the time; they're cheaper and taste noticeably fresher than pre-toasted versions.