On the off chance that you are searching for a splendid and delightful serving of mixed greens that is ideal for Easter, Mother’s Day and those spring and summer social affairs and gatherings, at that point I think you are going to adore this Strawberry Spinach Salad!
At the point when new strawberries are in season, you better accept that I discover each path comprehensible to utilize them. Not just in light of the fact that they are Bart’s total most loved natural product, but since they simply include such an excellent and new touch to such huge numbers of dishes.
Presently, before we get into how I made this Strawberry Spinach Salad, I’m simply going to reveal to you one tip. In the event that you intend to serve this plate of mixed greens to companions, family, picnics, or potlucks, you should be set up for the solicitations for the formula! You may likewise have solicitations to carry it to all the capacities!
Strawberry Spinach Salad
Course: SaladsCuisine: AmericanDifficulty: Easy6
servings15
minutes15
minutes30
minutesStrawberry Spinach Salad topped with an easy Poppy Seed Dressing makes for a beautiful and delicious spring and summer salad recipe.
Ingredients
2 teaspoons poppy seeds
3 tablespoons sugar
1/4 cup olive oil
2 tablespoons distilled white vinegar
9 ounces fresh baby spinach
1 quart fresh strawberries cleaned, hulled and cut in half
1/2 cup toasted pecans
1/4 medium red onion thinly sliced (optional)
Directions
- Add the poppy seeds, sugar, olive oil, and vinegar to a mason jar. Secure the lid and shake well to combine. Refrigerate an hour to up to 7 days.
- Combine the spinach, strawberries, pecans, and red onion slices (if using) in a large salad bowl or on a platter. Pour the dressing over salad, and lightly toss. Refrigerate about 10 minutes before serving.
Notes
- Source from Robyn Stone
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