This Strawberry Spinach Salad is a classic spring and summer salad! Baby spinach is tossed with micro-greens, chopped fresh dill and mint, topped with juicy fresh strawberries, chopped pistachios and pecans and drizzled in a homemade poppy seed vinaigrette. This recipe will serve 4 entrees or 6 side salads.
Keyword homemade vinaigrette, salad, spinach, spring salad, strawberries, summer salad
Prep Time 20mins
Total Time 20mins
Author Laurie McNamara
FOR THE VINAIGRETTE:
1/3cupred wine vinegar
1/4teaspoonfreshly ground black pepper
FOR THE SALAD:
5ouncesbaby spinach leaves
1small handfulfresh dillchopped - about 2 tablespoons
1quartfresh strawberriestrimmed, halved or quartered if large
2ouncespecan halvestoasted and coarsely chopped
MAKE THE VINAIGRETTE:
In a glass jar that has a tight fitting lid, add the sugar, salt and red wine vinegar and stir until dissolved.
Add the poppy seeds, black pepper, onion powder, garlic powder, dry mustard, cayenne pepper and olive oil. Shake well to combine.You will need to stir or shake again before serving.
MAKE THE SALAD:
Toast pecans over medium-low heat, tossing around until smelling toasty and fragrant. Transfer to a cutting board and coarsely chop. You will also need to coarsely chop 2 ounces shelled pistachios.
In a large bowl, combine the baby spinach and micro-greens with the chopped dill and mint. Divide the spinach mixture among bowls.
Top with strawberries, pecans, pistachios and drizzle with the poppy seed vinaigrette.
Add a few grinds of freshly ground black pepper if desired.
For more protein, serve with sliced grilled or leftover roasted chicken, shrimp or salmon!
This salad is also incredible with the addition of crumbled feta or goat cheese.