Yields: 4-6 servings
Prep Time: 15 minutes
Ingredients – Salad
- 5 ounces baby spinach: Washed and dried
- 1 cup strawberries: Hulled and sliced or quartered
- 1/2 cup dried cranberries (or cherries)
- 1/2 cup sliced almonds: (Toasted for extra flavor, optional)
- 1/4 cup feta cheese crumbles (Can substitute goat cheese or blue cheese)
- 1/4 cup thinly sliced red onion
Ingredients – Lemon Poppyseed Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1 tablespoon poppy seeds
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Toast the almonds (optional): If desired, toast the sliced almonds in a dry pan over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Set aside.
2. Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, poppy seeds, Dijon mustard, salt, and pepper.
3. Assemble the salad: In a large salad bowl, combine the baby spinach, strawberries, dried cranberries, almonds, feta cheese, and red onion.
4. Dress and serve: Drizzle the lemon poppyseed dressing over the salad and toss gently to coat. Serve immediately.
Tips
Adjust the sweetness: Alter the amount of honey in the dressing to suit your taste preferences.
Get creative with toppings: Add other summer fruits like blueberries or raspberries. Swap out almonds with pecans or walnuts. Use your favorite cheese!
Make ahead: The dressing can be made a day in advance. Store in the refrigerator and whisk again before using.
