SPINACH AND STRAWBERRY SALAD – February 27 – National Strawberry Day

Serves 4

[ingredients title=”Ingredients”]

Poppy Seed Dressing

• 4 tablespoons Balsamic vinegar
• ½ cup apple cider vinegar
• 2 tablespoons orange juice
• 2 teaspoons sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ red onion, diced
• 1 tablespoon poppy seeds
• ½ cup sliced almonds
• ¼ cup olive oil
• 1 tablespoon yellow mustard

Spinach Salad

• 1 romaine lettuce heart, torn into eatable pieces
• 6 ounces spinach, stems removed
• ½ pound strawberries, leaves removed and quartered
• ¼ cup almonds

[/ingredients]

[directions title=”Instructions”]

Poppy Seed Dressing

1. In a medium glass bowl add the Balsamic vinegar, apple cider vinegar, orange juice, sugar, salt, black pepper, and red onion.  Stir and let it sit for 30 minutes.
2. Turn a toaster oven to broil.  Add the poppy seeds to a pan and heat until they are fragrant, about 1-2 minutes.  Remove and place the poppy seeds in a large bowl.  Place the sliced almonds on the pan and toast for 3 minutes.  Remove and place with the poppy seeds.
3. When ready to serve add the olive oil and yellow mustard to a large bowl.  Whisk together then pour the onion mixture, and poppy seed mixture into the bowl and mix together.  

Serving

1. In a bowl toss the romaine lettuce, spinach, and strawberries.
2. Plate and top with the whole almonds and the Poppy Seed Dressing.

[/directions]

 

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