Spinach & strawberry salad with poppy seed dressing
Delight your taste buds with the vibrant flavors of spinach and sweet strawberries, perfectly combined in a refreshing salad drizzled with a zesty poppy seed dressing.
Ingredients:
- 1 pint strawberries
- 1/2 cup regular or smoked almonds
- 110g fresh goat cheese, crumbled
- 5 to 230g baby spinach (4 to 5 lightly packed cups)
- 2 to 4 tablespoons poppy seed salad dressing, store-bought or homemade, divided
Instructions:
- Remove the stems and slice the strawberries thinly. If the almonds have not been toasted yet, place them in an oven preheated to 350°F for 10 to 12 minutes until they turn dark and release a strong aroma; let them cool slightly before mixing them with the salad. (Alternatively, you can use warm nuts for added flavor to the salad.) Keep aside a few of the most attractive strawberry slices, some almonds, and a portion of the goat cheese to sprinkle on top of the salad.
- Put the spinach in a big bowl. Pour 1 tablespoon of the poppy seed dressing on the greens and gently mix to coat them. Add more dressing as necessary until all the greens are uniformly coated. Mix in the sliced strawberries, almonds, and goat cheese carefully.
- If desired, move the salad to a large serving bowl. Sprinkle the reserved strawberries, almonds, and goat cheese on top, and add a final drizzle of dressing.
Summary:
- Calories: 1053 kcal
- Fat: 85 g
- Protein: 40 g
- Carbs: 46 g
- Potassium: 1355 mg
- Magnesium: 293 mg