Strawberry Spinach Salad with Poppyseed Dressing


For the salad:

10 ounces fresh baby spinach

1 quart strawberries, quartered

1/2 red onion, sliced thin

1/4 cup toasted almond slices

4 ounces feta cheese, crumbled

For the dressing:

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1/2 cup sugar or other preferred sweetener

1 Tbsp poppyseeds

1 Tbsp minced red onion

Serves: 6; Prep: 15 minutes


To make salad dressing: Combine all of the dressing ingredients in a mason jar. Shake well until sweetener is dissolved and dressing is combined.

To make salad: Combine all ingredients for the salad in a large bowl. Very lightly dress the salad right before serving, reserving the rest of the dressing on the side to add more as desired.


Replace feta with goat cheese

Replace almonds with candied walnuts

Swap the red onions with avocado

Add chicken: Brush chicken breasts with olive oil and sprinkle with salt and pepper and other herbs as desired. Bake for 30 minutes at 375 degrees. Slice and add to the salad.