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Spinach Salad with Poppy Seed Dressing

A delightful and nutritious spinach salad with strawberries, almonds, and a creamy poppy seed dressing, perfect for a light lunch or dinner side.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 5 cups fresh baby spinach Washed and patted dry
  • 1/4 cup thinly sliced red onion Set aside after slicing
  • 1 cup sliced strawberries or alternative fresh fruit Sliced if using strawberries or other fruit
  • 1/4 cup sliced almonds, toasted Toasted in a dry skillet over medium heat
  • 1/3 cup crumbled feta cheese For topping and extra flavor
Dressing Ingredients
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon sugar
  • 1 tablespoon poppy seeds

Method
 

Preparation
  1. Wash the baby spinach in cold water and pat it dry.
  2. Thinly slice the red onion and set it aside.
  3. Toast the sliced almonds in a dry skillet over medium heat until golden, being careful not to burn them.
Assembly
  1. In a large bowl, add the spinach, red onion, sliced fruit, and toasted almonds. Toss gently.
  2. In a separate bowl, combine mayonnaise, apple cider vinegar, honey, sugar, and poppy seeds. Mix until smooth.
  3. Pour the dressing over the salad and toss gently to coat. Serve immediately, garnished with extra feta and poppy seeds if desired.

Notes

Serve immediately for the best taste and texture. Store any leftovers in an airtight container in the refrigerator and consume within a day for freshness. Consider adding grilled chicken or chickpeas for extra protein.