Spinach salad with pickled strawberries and poppy seed dressing
Delight your taste buds with this refreshing spinach salad featuring tangy pickled strawberries and a zesty poppy seed dressing. Perfect for a light and flavorful meal!
Ingredients:
- 1/2 cup red wine vinegar
- 1 bay leaf
- 1 tablespoon sugar
- Salt and freshly ground pepper
- 280g spinach
- 1/2 red onion, thinly sliced
- 1 cup thinly sliced white button mushrooms
- 2/3 cup canola oil
- 1/3 cup apple cider vinegar
- 3 tablespoons honey
- 2 tablespoons dijon mustard
- 1 large egg
- 2 tablespoons poppy seeds
- 1 cup sliced strawberries
Instructions:
- Prepare the dressing: Combine the oil, vinegar, honey, mustard, egg, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. Blend the ingredients until a smooth mixture forms. Add the poppy seeds and mix well. Chill the dressing in the refrigerator until it is needed for serving.
- Prepare the salad: Place the strawberries in a nonreactive heatproof bowl. In a small saucepan over medium heat, mix together the vinegar, 1/2 cup of water, bay leaf, sugar, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Bring the mixture to a gentle boil to dissolve the sugar. Pour the hot mixture over the strawberries and let it sit for approximately 20 minutes. Remove the bay leaf and drain the strawberries, discarding the liquid.
- In a large salad bowl, mix together the spinach, red onion, mushrooms, and pickled strawberries. Pour the prepared dressing over the salad, toss the ingredients thoroughly, and serve promptly.
Summary:
- Calories: 1915 kcal
- Fat: 161 g
- Protein: 23 g
- Carbs: 106 g
- Potassium: 2578 mg
- Magnesium: 357 mg