Spinach Strawberry Salad with Poppy Seed Dressing
by: claire cary
This easy spinach strawberry salad with poppy seed dressing is the perfect recipe for the beach, picnic, or party and is a total crowd pleaser! It's vegan, gluten free and comes together in just 5 minutes.
/ /
6
Ingredients
Salad:
- 8 cups baby spinach
- 2 cups chopped strawberries
- ½ cup walnuts or candied pecans
- 1 avocado
- Optional: 1/2 cup thinly sliced red onion
Dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup maple syrup or honey
- 1 tbsp poppy seeds
- 1 tbsp dijon mustard
- ½ tsp salt
- Optional: 2 tbsp fresh orange juice
Instructions
- To assemble the salad, add the spinach to bowl, chopped strawberry, walnuts and mix together.
- Add of the dressing ingredients to a bowl or jar, and whisk or shake it combine.
- Taste the dressing and add more vinegar, salt or sweetener as desired.
- If serving right away, dress the salad with as much or little dressing as desired. Start with about 1/2 the dressing and add more as needed. (The dressing recipe makes more than you will likely need for this amount of salad, but it depends on your preference)
- Top with sliced avocado and a few cracks of fresh black pepper.
Notes
If you are planning to prepare this recipe in advance, I suggest keeping the dressing and the rest of the salad separate until you are ready to serve.
Once prepared, the dressing will store in the fridge for 1 week. Keep it in an air tight container for best results.
Serving: 1serving / Calories: 282kcal / Carbohydrates: 16.1g / Protein: 3.9g / Fat: 21.1g / Fiber: 3.9g / Sugar: 7.1g
