Friday, July 26, 2013
Tried & True Recipe: Strawberry Spinach Salad with Poppyseed Dressing
This is a really lovely salad and a new favorite of mine. Perfect timing as we're in prime berry season! It's so delicious because it has a wonderful balance of flavors. You have the tender greens, bright, juicy pops of flavor from the berries, tang from the blue cheese, crunch from the crisp bacon, a delicious creaminess from the avocado, and it's all perfectly complemented by the sweet, tangy poppyseed dressing. It's a snap to throw together with seasonal ingredients this time of year and is also tasty with some added grilled chicken to make it a little heartier as a main dish. Give it a try!
Strawberry Spinach Salad with Poppyseed Dressing
Inspired by Lauren's Latest
For the dressing:
1/2 T sugar
1/2 T white vinegar
1/8 t poppyseeds
salt and pepper, to taste
Combine ingredients and set aside.
For the salad:
2 big handfuls spinach and spring mix (or all spinach, or all spring greens, or baby kale, whatever you'd like!)
2-4 strawberries (depending on size) sliced (also delicious with blueberries! I have both in the salad pictured above.)
1 piece cooked bacon, crumbled
1 tablespoon crumbled blue cheese
1/4 avocado, cut into large dice
Diced grilled chicken (optional)
Layer greens with strawberries, bacon, blue cheese, and avocado. Drizzle with dressing.
Recipe as written yields one full-sized salad with more than enough dressing. Leftover dressing can be refrigerated for future use. Recipe can easily be scaled up to serve 2 or more.