We love a basic strawberry spinach salad, but this one has a few upgrades!
All the tastes of summer are packed into this salad. Strawberries, spinach, poppy seed dressing. But we’re also throwing in another special ingredient!
Sarah Alvord shares the ingredients upgrade that takes this side dish to 11. She also shares a pasta salad version of the classic tomato basil soup.
Strawberry Spinach Salad
- 10 oz spinach
- 1 pint strawberries, sliced
- 1 10.5 oz mandarin oranges, drained
- 1/4 cup red onion, thinly sliced
- 1/2 cup mozzarella cheese
- 1/2 cup sliced almonds
- 1 tbsp brown sugar
- 3/4 cup olive oil
- 1/3 cup white vinegar
- 3/4 cup sugar
- 2 tsp ground mustard
- 1 tsp salt
- 1 tbsp onion powder
- 1 tsp poppy seeds
Combine the spinach, strawberries, mandarin oranges, mozzarella and red onions in a large salad bowl.
Toast the almonds in a skillet over medium high heat. Add the brown sugar to the pan with the almonds and stir and cook until the brown sugar melts and coats the almonds. Remove from the pan and allow to cool before adding to the salad.
Poppy Seed Salad Dressing
Combine the salad dressing ingredients in a jar with a lid. Shake for 2-3 minutes, until the sugar is dissolved and ingredients combined.
Pour half of the dressing over the salad ingredients just before serving. Toss to coat, add more dressing as needed.
To make this a meal add shredded or grilled chicken.