Description
A refreshing and easy-to-make Strawberry Spinach Salad featuring a creamy honey-poppy seed dressing, fresh baby spinach, juicy strawberries, crunchy sliced almonds, and tangy crumbled feta cheese. Perfect for a light lunch or a vibrant side dish in just 10 minutes.
Ingredients
Dressing
- 3/4 cup mayonnaise
- 1/4 cup (scant) honey (approximately 3.5 Tbsp)
- 3 Tbsp apple cider vinegar
- Few pinches salt, to taste (optional)
- 1 Tbsp poppy seeds
Salad
- 10 oz baby spinach
- 1 lb fresh strawberries, hulled and sliced
- 4 oz (1 cup) sliced almonds (optional)
- 1 cup crumbled feta cheese
Instructions
- Prepare the dressing: In a medium mixing bowl, whisk together the mayonnaise, honey, apple cider vinegar, and poppy seeds until smooth. Optionally, season lightly with salt to taste to enhance the flavors.
- Assemble the salad layers: Add half of the baby spinach into a salad bowl. Top with half of the sliced strawberries and add half of the optional sliced almonds and crumbled feta cheese if using.
- Complete the salad layering: Top the first layer with the remaining baby spinach, followed by the rest of the sliced strawberries and optional almonds and feta cheese.
- Add the dressing: Pour the dressing over each individual serving or toss the entire salad with the dressing if serving immediately to ensure even coating.
- Storage: Store any leftover dressing separately in the refrigerator for up to 1 week to maintain freshness.
Notes
- The sliced almonds and feta cheese are optional but add delightful texture and flavor to the salad.
- If serving later, keep the dressing separate until just before serving to prevent the spinach from wilting.
- This salad is best served fresh to enjoy the crispness of the spinach and strawberries.
- For a lighter version, substitute mayonnaise with Greek yogurt.
