Servings 6 servings
Ingredients
For the dressing:
- 1/4 cup balsamic vinegar
- 1 Tablespoon honey
- 2 teaspoons poppy seeds
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to season
For the salad:
- 6 cups fresh spinach leaves
- 3 cups sliced strawberries
- 1/3 cup thinly sliced red onion
- 2/3 cup crumbled feta cheese (See Kelly's Notes)
- 2/3 cup slivered almonds, toasted (See Kelly's Notes)
Instructions
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.
Kelly's Notes:
- 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.