Best Strawberry Spinach Salad With Creamy Poppy Seed Dressing Recipes

SPINACH STRAWBERRY SALAD WITH POPPY SEED DRESSING

Steps:

• In a small bowl, whisk together the balsamic vinegar, honey, poppy seeds and minced garlic.
• While whisking, stream in the olive oil and continue whisking until emulsified. (Alternately, combine all ingredients in a Mason jar, seal shut and shake vigorously until combined.) Taste and season the dressing with salt and pepper.
• In a large bowl, combine the spinach, strawberries and red onion.
• Add the dressing and toss to combine.
• Top the salad with the crumbled feta and slivered almonds and serve.
• I prefer to buy block-style feta and crumble it myself for the best consistency.
• To toast the almonds, add them to a small sauté pan set over low heat. Cook, stirring frequently, until golden brown and fragrant. Toasting the nuts enhances their flavor and is a small step that contributes big taste to the overall salad.

SPINACH STRAWBERRY SALAD

Steps:

• Toast the pecans: Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.
• Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).
• Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients-vinegar, oil, poppy seeds, honey, mustard, salt, and pepper-until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).
• Assemble the salad: Place the spinach in a great big serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING

Steps:

• Place the first eight ingredients in a jar with a tight-fitting lid; shake well. Refrigerate for 1 hour., Just before serving, combine the remaining ingredients in a large bowl. Shake dressing and drizzle over salad; toss to coat.

STRAWBERRY ROMAINE SALAD AND CREAMY POPPY SEED DRESSING

Steps:

• Combine 1 bunch torn romaine lettuce, 1/2 small red onion, thinly sliced, and 2 cups strawberries, halved, in a large bowl. In a separate small bowl, whisk together 3/4 cup light mayonnaise, 1/4 cup skim milk, 2 tablespoons plus 1 teaspoon Truvia® natural sweetener spoonable,* 1 teaspoon vinegar and 1 teaspoon poppy seeds. Drizzle dressing over salad and toss. Sprinkle with 1/4 cup slivered almonds.
• *or 8 packets Truvia® natural sweetener

STRAWBERRY SPINACH SALAD WITH CREAMY POPPY SEED DRESSING

Steps:

• In a large bowl, mix the spinach, onion, and sliced strawberries.
• Place crumbled feta and candied pecans on top of the salad.
• Place the sugar, salt, vinegar, oil, and 2 whole strawberries in a blender or food processor and blend until smooth. Stir in the poppy seeds.
• Just before serving, pour desired amount of dressing over the salad, and toss to coat.
• Tip: If planning on having leftovers, keep dressing on the side as salad will be too soggy to keep the next day.

STRAWBERRY SALAD WITH POPPY SEED DRESSING

Steps:

• Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool. , Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.