Spinach Strawberry Feta and Almond Salad with Poppy Seed Dressing
 
Prep Time
Total Time
 
Not strawberry season? Use 1 cup dried blueberries and/or cranberries - just as delicious!
Yield: 6
Ingredients
  • Dressing
  • ½ c sugar
  • ¾ c mayonnaise
  • 4 Tbl milk
  • 2 Tbl white red OR wine vinegar
  • 2 Tbl  poppy seeds
  • Salad
  • 5 oz baby spinach, washed
  • 2 cups sliced strawberries, washed
  • 4 T sliced almonds
  • 2 oz feta cheese, crumbled
Instructions
  1. Dressing
  2. Several hours before serving and up to the day ahead, place all of the dressing ingredients with the exception of the poppy seeds in a blender jar.
  3. Blend on low speed until fully incorporated, scraping down the sides if necessary.
  4. Remove the jar and stir in the poppy seeds.
  5. Refrigerate at least one hour before serving.
  6. Salad
  7. Add the baby spinach to a large bowl.
  8. Wash and slice strawberries; add to spinach.
  9. Add ½ of the prepared dressing and toss gently. Add more if necessary. Refrigerate any leftovers and use within 10 days.
  10. Sprinkle with almonds and feta cheese.
  11. Serve immediately.
Notes
Serves 6 - 12 depending on serving size
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/06/10/spinach-salad/