Strawberry Spinach Salad with Poppyseed Vinaigrette
A spring salad of spinach with strawberry, red onion, and feta tossed together in a blush wine poppyseed vinaigrette.
- Total Time15 minutes
- DietGluten-Free, Pescatarian, Vegetarian
Ingredients
Scale
For the salad
- Fresh spinach
- Fresh strawberries, sliced
- Feta, crumbled
- Red onion, very thinly sliced
For the vinaigrette
- 1/2 cup (120 ml) olive oil, or other preferred light, neutral oil
- 1/4 cup (60 ml) red wine vinegar
- 1-2 tsps (5-10 ml, 3-6 g) poppy seeds
- Juice of half a fresh lemon juice
- Just a touch of agave or honey, or other preferred sweetener, to taste
- Salt, to taste
Instructions
For the vinaigrette
- Combine all ingredients in a bottle and shake vigorously! Or, whisk together in a bowl.
- Store in the fridge after.
For the salad
- When it comes to salads, it’s all about personal preference when it comes to ratios. Slice up the strawberries and red onions in quantities that work for you and your preference. Toss them in with as much spinach as you’d like, whether you’re making a small salad for one or preparing as a starter for a dinner party.
- Crumble in the feta cheese.
- Shake the vinaigrette vigorously before pouring over the salad – again, it’s all about personal preference here. Toss well.
- I also sometimes like to add a sprinkle of poppyseeds over top again for good measure.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Dinner, Entree, Lunch, Salad, Side, Side Dish, Snack
- Cuisine: American, Mediterranean, Seasonal
