Sunday, May 26, 2024

Strawberry Summer Salad













I love summer salads.  Especially on a hot summer day and you want something light and healthy and filling.  You can add so many things to this salad but I used what I had on hand, including baby spinach, fresh strawberries and blueberries, chopped walnuts, and crunchy granola. And my poppy seed dressing is just perfect for it.  You’ll want to make this one all summer! 



Strawberry Summer Salad


Creamy Poppy Seed Dressing


2 tablespoons cider vinegar

2 1/2 tablespoons sugar

1 tablespoon grated sweet onion

1 1/2 teaspoons Dijon mustard

1 tablespoon poppy seeds

1/3 cup plus one tablespoon mayonnaise

Salt and pepper to taste





















DRESSING:   In a medium bowl, whisk vinegar, sugar, grated onion, Dijon mustard, poppy seeds, and mayonnaise. You can also add all the ingredients to a mason jar with a tight-fitting lid and shake it to combine. Add salt and pepper to taste.





















Strawberry Spinach Salad Ingredients


12 ounces baby spinach (use whatever greens you like)

1/2 lb. strawberries sliced

2/3 cup coarsely chopped walnuts

3/4 cup feta cheese

½ cup blueberries

½ cup of granola



SALAD:   In a large wide bowl, spread greens around and then top with strawberries, walnuts, feta cheese, and granola.  Drizzle dressing and toss to coat.















Use any mixture of baby spinach, romaine, and spring greens, whatever you like.

This salad works with any fresh berries like blueberries, raspberries, and blackberries, or mandarin oranges, apples, or pears. 












 If more protein is desired, add grilled chicken or grilled shrimp.

If you don’t like walnuts, try other nuts like almonds or pecans.

For optimal flavor, use the brightest sweetest organic strawberries you can get your hands on, as they are the star of the show.













Don’t toss the salad until you are ready to serve, so everything stays crisp and fresh.

If feta is not your thing, then try blue cheese or crumbly goat cheese.

The dressing can be prepared up to 5 days in advance and stored in an airtight container in the fridge. 













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