Whip up a quick and fresh recipe for Spinach Strawberry Salad with Poppy Seed Dressing, and don't miss my tips for how to take this classic combo to a whole new level (Hint: Block feta and toasted nuts!)
5 from 1 vote
Prep Time 10mins
Cook Time 0mins
For the dressing:
2cloves garlic, minced
1/4cupextra-virgin olive oil
Salt and pepper, to season
For the salad:
6cupsfresh spinach leaves
1/3cupthinly sliced red onion
2/3cupcrumbled feta cheese (See Kelly's Notes)
2/3cupslivered almonds, toasted (See Kelly's Notes)
Make the dressing:
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.
Make the salad:
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.