Description
A refreshing and vibrant Strawberry and Spinach Salad topped with a creamy poppy seed dressing. This quick 15-minute salad combines fresh spinach, juicy strawberries, and crisp red onion, all tossed in a tangy and slightly sweet Greek yogurt-based dressing with honey and apple cider vinegar. Perfect as a light lunch or a colorful side dish.
Ingredients
Scale
Salad
- 4 cups fresh spinach, washed and patted dry
- 1 cup juicy strawberries, hulled and quartered
- 1/4 cup thinly sliced red onion
Dressing
- 1/2 cup Greek yogurt
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon poppy seeds
Instructions
- Prepare the spinach: Wash the fresh spinach thoroughly under cold water to remove any dirt or grit, then gently pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- Slice the strawberries: Hull the strawberries to remove the green tops, then slice each strawberry into quarters to ensure bite-sized pieces that mix well with the salad.
- Make the dressing: In a medium bowl, whisk together the Greek yogurt, honey, apple cider vinegar, olive oil, and poppy seeds until the mixture is smooth and well combined, creating a creamy and tangy dressing.
- Assemble the salad: In a large mixing bowl, combine the fresh spinach, sliced strawberries, and red onion. Drizzle the prepared poppy seed dressing over the salad and toss gently to evenly coat all ingredients without bruising the spinach.
- Serve: Divide the salad onto individual plates or bowls and garnish with extra poppy seeds if desired. Serve immediately to enjoy the fresh flavors and crisp textures.
Notes
- For a nuttier flavor, toast the poppy seeds lightly before adding them to the dressing.
- This salad is best eaten fresh; spinach can wilt and strawberries can release juice if left too long with the dressing.
- Add nuts like sliced almonds or walnuts for extra crunch if desired.
- Use honey alternatives like maple syrup for a vegan version but adjust to taste.
