Spinach Salad Recipe

Spinach Salad tosses baby greens with strawberries, feta, almonds in creamy poppyseed dressing-sweet crunch American classic no cook. Tangy dressing hugs toppings, fresh bowl steals picnics 10 mins.

Spinach Salad Recipe

Fresh spinach strawberry feta salad with poppyseed dressing. American side serves 6 in 10 mins-crunchy sweet bliss.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6

Course: Lunch, Side Dish

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

Salad

• 10 oz fresh baby spinach
• 1 cup strawberries sliced
• ½ cup feta cheese crumbled
• ½ cup sliced almonds toasted
• ¼ red onion thinly sliced

Poppyseed Dressing

• ½ cup Hellmann’s mayonnaise
• ¼ cup apple cider vinegar
• 2 tbsp honey
• 1 tbsp poppy seeds
• ½ tsp salt​

Equipment

• Mason jar
• Wooden salad bowl
• Salad tongs

Method

 

1. Slice strawberries knife thin. Crumble feta hands. Slice onion paper-thin. Toast almonds skillet 2 minutes golden.​
2. Add mayo, vinegar, honey, poppy seeds, salt mason jar. Shake hard 30 seconds creamy thick. Chill fridge 5 minutes.​
3. Dump spinach wooden bowl. Add strawberries, feta, almonds, onion. Drizzle dressing half. Toss salad tongs light coats even.​
4. Taste adjust dressing. Serve immediate crisp.

Notes

• Dry spinach total dressing clings.
• Shake jar nonstop emulsifies.
• Toast almonds snap boost. Onion soak ice water 10 min mild.