Strawberry Spinach Salad

How to Make Strawberry Spinach Salad

1. 1

   Step 1: Make the poppy seed dressing

   Whisk together the mayonnaise, honey, apple cider vinegar and Dijon in a small bowl until smooth. Stir in the poppy seeds and taste; adjust sweetness or acidity with a bit more honey or vinegar if needed. If the dressing is too thick, thin with 1 teaspoon of water at a time until it reaches a pourable consistency.

   For this step

   • 1/3 cupMayonnaise (for dressing)
   • 2 tbspHoney
   • 2 tbspApple cider vinegar
   • 1 tbspPoppy seeds
   • 1 tspDijon mustard
   
2. 2

   Step 2: Prep the produce

   Rinse and dry the baby spinach thoroughly and place in a large salad bowl. Hull and slice the strawberries and thinly slice the red onion; add both to the bowl with the crumbled feta. Gently toss the greens and fruit to combine and to begin coating with a little dressing later.

   For this step

   • 6 cupsBaby spinach
   • 2 cupsStrawberries, hulled and sliced
   • 1/4 smallRed onion, very thinly sliced
   • 3/4 cupCrumbled feta cheese
   
3. 3

   Step 3: Toast the almonds

   Heat a dry skillet over medium heat and add the sliced almonds, stirring or shaking the pan frequently. Toast for 2–4 minutes until fragrant and lightly golden — watch closely so they don't burn — then transfer to a plate to cool.

   For this step

   • 1/2 cupSliced almonds
   
4. 4

   Step 4: Assemble and serve

   Drizzle about half the dressing over the salad and gently toss to coat, adding more to taste so the leaves are lightly dressed. Sprinkle the toasted almonds on top, season with a pinch of salt and freshly ground black pepper if desired, and serve immediately so the almonds stay crisp.
   

1. Whisk together the mayonnaise, honey, apple cider vinegar and Dijon in a small bowl until smooth. Stir in the poppy seeds and taste; adjust sweetness or acidity with a bit more honey or vinegar if needed. If the dressing is too thick, thin with 1 teaspoon of water at a time until it reaches a pourable consistency.
2. Rinse and dry the baby spinach thoroughly and place in a large salad bowl. Hull and slice the strawberries and thinly slice the red onion; add both to the bowl with the crumbled feta. Gently toss the greens and fruit to combine and to begin coating with a little dressing later.
3. Heat a dry skillet over medium heat and add the sliced almonds, stirring or shaking the pan frequently. Toast for 2–4 minutes until fragrant and lightly golden — watch closely so they don't burn — then transfer to a plate to cool.
4. Drizzle about half the dressing over the salad and gently toss to coat, adding more to taste so the leaves are lightly dressed. Sprinkle the toasted almonds on top, season with a pinch of salt and freshly ground black pepper if desired, and serve immediately so the almonds stay crisp.