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Spinach Salad with Pickled Strawberries and Poppy Dressing

Cook Time:
10 mins
Prep Time:
15 mins
Servings:
4-6
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Chef notes

Strawberries in a spinach salad add an element of sweetness and pickling them takes it to a whole other level. I've always been a big fan of poppy seed dressing — I love the sweet and tangy flavor.

Swap option: This salad could be made with kale instead of spinach.

Ingredients

Dressing
  • 2/3 cup canola oil
  • 1/3 cup apple cider vinegar
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 egg yolk
  • salt and freshly ground black pepper
  • 2 tablespoons poppy seeds
Pickled Strawberries
  • 1 cup sliced strawberries
  • 1/2 cup red wine vinegar
  • 1 bay leaf
  • 1 tablespoon sugar
  • salt and freshly ground black pepper
Salad
  • 10 ounces spinach
  • 1/2 red onion, thinly sliced
  • 1 cup thinly sliced white button mushrooms

Preparation

For the dressing:

Put the oil, vinegar, honey, mustard, egg yolk, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender, and blend until smooth. Stir in the poppy seeds. Refrigerate until ready to serve.

For the salad:

1.

Put the strawberries in a nonreactive heatproof bowl.

2.

In a small saucepan over medium heat, combine the vinegar, 1/2 cup water, the bay leaf, sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a low boil and allow the sugar to dissolve.

3.

Pour over the strawberries and let stand about 20 minutes. Remove the bay leaf and drain the strawberries, discarding the liquid.

For the salad:

In a large salad bowl, combine the spinach, red onion, mushrooms and pickled strawberries. Pour the dressing over the salad, toss well and serve immediately.