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- Baby spinach: Use 4 cups of fresh baby spinach. Wash and dry it well. This helps keep the salad crisp. - Strawberries: Take 2 cups of strawberries. Hull them and slice them thin. This adds sweetness and color. - Red onion: Use 1/2 cup of red onion. Slice it very thin. This gives a nice crunch and flavor. - Olive oil: You will need 1/4 cup of olive oil. This is the base for your dressing. - Apple cider vinegar: Add 2 tablespoons of apple cider vinegar. It adds a tangy flavor. - Honey: Use 2 tablespoons of honey for sweetness. Adjust to your taste, if needed. - Salt and pepper: Add salt and pepper to taste. This enhances all the flavors. - Feta cheese: Use 1/4 cup of crumbled feta cheese. It adds a creamy and salty touch. - Pecans: Take 1/4 cup of pecans. Chop them roughly for a crunchy texture. - Poppy seeds: Use 2 tablespoons of poppy seeds. They add a nutty flavor and pretty look. To make the dressing, start by mixing the olive oil, apple cider vinegar, and honey. Use a small bowl for this. Whisk these together until they blend well. This whisking method helps create a smooth dressing. After whisking, taste it. You might want more salt or pepper. Adjust it to your liking. Next, grab a large salad bowl. Add the fresh baby spinach first. This is the base of your salad. Then, gently fold in the sliced strawberries and thinly sliced red onion. Layering like this keeps the salad pretty. When it’s time to toss, do it gently. This way, you won’t wilt the spinach. For a nice presentation, serve the salad right away. Top it with crumbled feta cheese and chopped pecans. Sprinkle the poppy seeds on top for a final touch. Use big serving spoons to help guests take portions easily. Enjoy seeing everyone love your fresh salad! To pick fresh spinach, look for bright green leaves. Avoid any yellow or wilting leaves. For strawberries, choose firm, red berries with no white spots. The best strawberries smell sweet. Store spinach in a breathable bag in the fridge. Keep it dry to avoid spoilage. For strawberries, place them in a container lined with paper towels. This helps absorb excess moisture. Add nuts, like walnuts or almonds, for a crunch. You can also toss in some sliced apples for sweetness. If you want a zesty kick, try adding sliced jalapeños. Fresh herbs like mint or basil can give your salad a fresh twist. A pinch of chili flakes can also make it exciting. Prep your spinach and strawberries in advance. Wash and dry them well, then store in the fridge. Keep the dressing separate until you serve the salad. This keeps everything crisp. When making salads for the week, layer your ingredients in jars. Start with dressing at the bottom, followed by sturdier items like onions and nuts. Finish with spinach and strawberries on top. {{image_2}} You can easily switch fruits in this salad. Try using blueberries, peaches, or apples. Each fruit adds a different taste and texture. For leafy greens, consider using arugula or kale. These greens offer a bold flavor and crunch. Mixing greens can make your salad more exciting. If you want a vegan version, swap out the feta cheese for avocado. Avocado adds creaminess and healthy fats. You can replace honey with maple syrup or agave nectar. Both options keep the sweetness without animal products. For a gluten-free salad, use nuts or seeds as toppings. Pumpkin seeds or sunflower seeds work great here. You can give this salad a global flair. For an Asian twist, add mandarin oranges and sesame seeds. A drizzle of soy sauce can enhance the flavor. For a Mediterranean vibe, try olives and sun-dried tomatoes. Use herbs like basil or mint to freshen the taste. These small changes can make your salad unique and tasty. To keep your salad fresh, store it in the fridge. Use an airtight container for best results. This will help keep the greens crisp and the strawberries juicy. The salad tastes best within 30 minutes of making it. If you must store it longer, use it within a day for the best flavor. Freezing spinach and strawberries can change their texture. Spinach may become mushy, while strawberries can lose their firmness. If you must freeze, wash and dry them first. For spinach, chop it before freezing. For strawberries, slice them and lay them flat in a single layer on a tray before freezing. Thaw them in the fridge overnight when you are ready to use them. To extend the life of your ingredients, buy fresh produce. Store spinach and strawberries separately. Keep spinach dry by washing it just before use. For strawberries, remove any damaged ones right away. Check your ingredients often. If spinach turns slimy or strawberries become mushy, discard them. This will ensure your salad stays fresh and tasty. To make this salad, follow these steps: 1. Prepare the dressing: In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, and 2 tablespoons of honey. Add salt and pepper to taste. 2. Start the salad: In a large bowl, add 4 cups of fresh baby spinach. 3. Add fruits and veggies: Gently fold in 2 cups of hulled and sliced strawberries and 1/2 cup of thinly sliced red onion. 4. Dress the salad: Drizzle the dressing over the salad and toss gently to combine. 5. Top it off: Add 1/4 cup of crumbled feta cheese, 1/4 cup of roughly chopped pecans, and 2 tablespoons of poppy seeds. 6. Serve: Enjoy immediately or chill for 30 minutes to let flavors blend. Yes, you can prepare the salad in advance. However, it's best to wait to add the dressing until just before serving. This keeps the spinach fresh and crisp. You can mix all the solid ingredients and store them in the fridge. The dressing can stay in a separate container for up to a week. Just combine them right before you want to eat. If you want to replace honey, you can use maple syrup or agave nectar. Both add sweetness but have different flavors. Maple syrup has a mild, rich taste, while agave nectar is sweeter and more neutral. You can also use a sugar substitute like stevia if you're looking for a low-calorie option. This salad is naturally gluten-free! All ingredients like baby spinach, strawberries, and the dressing are safe for gluten-free diets. Just make sure to check the labels on any packaged items, like feta cheese, to ensure they are gluten-free. If you want to add grains or other toppings, choose gluten-free options like quinoa or gluten-free croutons. This blog post covered how to make a delicious Strawberry Spinach Poppy Seed Salad. We explored fresh produce, dressing ingredients, and toppings. I shared step-by-step instructions for making the dressing and assembling the salad. We also discussed tips for freshness and flavor enhancements, along with meal prep suggestions. Remember, feel free to swap ingredients to match the seasons or your diet. These small changes keep the salad exciting and tasty. With these tools, you can create a fresh, healthy dish that shines at every meal.

Strawberry Spinach Poppy Seed Salad

Discover the refreshing Strawberry Spinach Poppy Seed Delight that's perfect for any occasion! This vibrant salad combines fresh baby spinach, juicy strawberries, tangy red onion, and creamy feta cheese, all drizzled with a delicious homemade dressing. Ready in just 10 minutes, it's a quick and healthy option for lunch or dinner.
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Ingredients
  

4 cups fresh baby spinach, washed and dried

2 cups strawberries, hulled and sliced

1/2 cup red onion, thinly sliced

1/4 cup feta cheese, crumbled

1/4 cup pecans, roughly chopped

2 tablespoons poppy seeds

Dressing:

1/4 cup olive oil

2 tablespoons apple cider vinegar

2 tablespoons honey

Salt and pepper to taste

Instructions
 

In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until well combined to make the dressing.

    In a large salad bowl, add the baby spinach.

      Gently fold in the sliced strawberries and red onion.

        Drizzle the prepared dressing over the salad, and toss gently to combine.

          Top with crumbled feta cheese, chopped pecans, and sprinkle with poppy seeds for a finishing touch.

            Serve immediately for the freshest flavor or refrigerate for up to 30 minutes to allow the flavors to meld.

              Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4