As mentioned in the previous post, today’s recipe is dedicated to my favorite way to serve this luscious poppyseed dressing.
I hesitate to even call this a ‘recipe’. A quick search on Google will show you a plethora of spinach berry salads, but for good reason! They are so, so delicious and seasonal.
Strawberries out of season? No problem! Simply substitute blueberries, blackberries, or even peaches! Don’t like almonds? Simply use walnuts or pecans. What I’m trying to say is that this is incredibly flexible to suit your taste buds and pantry items. I like to add cool cucumbers to offset the sharp onions, and some shredded carrots to complement the sweet and ripe strawberries.
The combo of tender spinach, berries and that sweet and tangy dressing is a beloved classic for a reason.
All tossed together with the dressing and ready to devour.
spinach + strawberry salad.
4 cups baby spinach
1 cup strawberries, sliced
1/2 cup raw almonds, sliced
1/4 cup cucumbers, sliced into half-moons
1/4 cup red onion, thinly sliced
1/4 cup carrots, shredded
sea salt and pepper to taste
In a large bowl, add all salad ingredients, and spoon over some dressing (two tablespoons is plenty for me, but I like my salads lightly dressed). Toss gently and serve immediately. That’s it!
Serves 2 for a main dish salad.
**Please use organic ingredients wherever possible**