Strawberry Spinach Salad with Poppyseed Dressing
A simple summer salad that highlights in season ripe strawberries.
Ingredients
For the dressing:
- 3/4 cup sugar
- 1 tsp. dry mustard
- 1 tsp. salt
- 1/3 cup white vinegar
- 1 cup vegetable oil
- 1 1/2 Tbsp. poppyseeds
For the salad:
- 1 bag washed spinach leaves
- 1 lbs. fresh strawberries, washed and sliced
- 4 oz. goat cheese log
- 1/2 cup candied walnuts
Instructions
- For the dressing: Combine all dressing ingredients in a bowl except oil. Slowly whisk in the oil until combined.
- In a large salad bowl pour in the spinach. Sprinkle strawberries on top. Scatter the walnuts and the goat cheese by placing little “clumps” over the salad.
- When ready to serve, pour dressing over salad and toss to coat. Adjust dressing and leave on the side for you to add more as desired.
Notes
Katie's Tip:
*I enjoy using baby spinach because it’s easier to get on the fork and has less stem.
*This makes more dressing than you will need. I like to keep extra in the fridge for later in the week. You can always add more dressing, but you can’t take away dressing, so drizzle lightly before you toss the salad and you can always add more.
*I often use candied nuts to add more flavor to this salad. You can use toasted nuts of course.
*Crumbled goat cheese in the tub will work. I prefer the creamy goat cheese from the logged goat cheese. This often is found in the deli or high-end cheese section instead of the shredded cheese area of the grocery store.
*Sometimes spinach isn’t available. I use romaine in a pinch, and I love the crispness and crunchiness of romaine lettuce.