Spinach Strawberry Feta and Almond Salad with Poppy Seed Dressing
- 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
- Dressing
- 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.
- Blend on low speed until fully incorporated, scraping down the sides if necessary.
- Remove the jar and stir in the poppy seeds.
- Refrigerate at least one hour before serving.
- Salad
- Add the baby spinach to a large bowl.
- Wash and slice strawberries; add to spinach.
- Add ½ of the prepared dressing and toss gently. Add more if necessary. Refrigerate any leftovers and use within 10 days.
- Sprinkle with almonds and feta cheese.
- Serve immediately.
Serves 6 - 12 depending on serving size
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/06/10/spinach-salad/
3.5.3251