Red Meat Allergy Friendly Spinach-Strawberry Salad with Poppy Seed Dressing
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- 1 lb fresh strawberries, hulled and sliced
- ¼ cup thinly sliced red onion
- ½ cup sliced almonds
- ½ cup crumbled feta cheese
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For the dressing
- 3 tbsp white wine vinegar
- 2 tbsp honey
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil
- 1 tsp poppy seeds
Instructions
- 1
Heat a small skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the white wine vinegar, honey, Dijon mustard, salt, and black pepper until combined. Drizzle in the olive oil in a steady stream, whisking constantly, until the dressing is emulsified and slightly thickened. Stir in the poppy seeds.
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