Ingredients
4 cups fresh spinach leaves
1 cup strawberries, hulled and quartered
1/4 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
1/3 cup slivered almonds, toasted
1/4 cup poppy seeds
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Wash and dry spinach leaves
Slice strawberries and red onion
Toast almonds in a 300°F oven for 5 minutes
Whisk poppy seeds, olive oil, vinegar, mustard, honey, salt, and pepper until smooth
Toss spinach, strawberries, red onion, and feta in a large bowl
Drizzle dressing over salad and top with toasted almonds
Notes
Store leftovers in an airtight container for up to 2 days
For a nut-free version, omit almonds and add sunflower seeds
Dressing can be prepared up to 24 hours in advance
- Prep Time: 15
- Category: Mediterranean Table
- Method: Assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg