Strawberry Spinach Salad
User Reviews
5
Strawberry Spinach Salad
Description
The Strawberry Spinach Salad features fresh baby spinach leaves as its base, paired with quartered or sliced strawberries to introduce a sweet and juicy element. The pecans are toasted in butter in a skillet until fragrant, lending a warm, buttery crunch to the dish. The poppy seed dressing is a blend of vegetable oil, red wine vinegar, sugar, dried mustard, poppy seeds, and salt, stirred together to achieve a sweet and tangy flavor that coats the salad ingredients evenly. The combination provides a balance of textures and tastes, where the tender spinach contrasts with the crispness of the pecans and the softness of the strawberries.
The salad is versatile for serving alongside grilled proteins or as a light main course. Its refreshing qualities suit spring and summer menus. The dressing can be prepared ahead of time to allow the flavors to meld, improving the overall taste. Toasting the pecans in butter is optional but recommended for enhanced flavor unless avoiding butter for dietary reasons.
Ingredients
For the poppy seed dressing:
- 1/2 cup vegetable oil or light olive oil
- 1/4 cup red wine vinegar
- 1/4 cup granulated sugar or less to taste
- 1 teaspoon dried mustard
- 1 teaspoon poppy seeds
- salt to taste
For the salad:
- 3 tablespoons butter (optional but recommended, see notes)
- 1 cup pecans
- 16 ounces baby spinach (see notes)
- 16 ounces strawberries quartered or sliced
Instructions
To make the poppy seed dressing:
- In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the vegetable oil, red wine vinegar, sugar, dried mustard, poppy seeds, and salt to taste (I like 1 teaspoon). Stir or shake to combine. Allow the flavors to blend at room temperature while preparing the salad.
To assemble the salad:
- Add butter to a small skillet over medium-high heat until the foaming subsides. Add pecans and sauté until toasted and fragrant, about 15 to 20 minutes. Remove promptly to avoid scorching and drain on paper towels. Cool 5 minutes.
- In a large bowl, add spinach, strawberries, and pecans. Add salad dressing and toss until evenly coated.
Notes
- You can substitute half of the baby spinach with a field greens mix for variation in flavor and texture.
- Butter-toasting the pecans adds richness and enhances their aroma, but toasting them dry is acceptable if you prefer or need a dairy-free option.
- Make the dressing ahead and let it rest at room temperature to let the flavors blend before tossing with salad ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 11mg | 4% |
| Sodium | 84mg | 4% |
| Potassium | 454mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 5462IU | 109% |
| Vitamin C | 49mg | 54% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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