Spinach Salad

This Strawberry Spinach Salad combines tender spinach, juicy strawberries, and crunchy slivered almonds, all tossed in a sweet and tangy poppy-seed dressing. It’s refreshing, versatile, and perfect as a light lunch, side dish, or main course when paired with protein.

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Prep Time 15

Total Time 30

Servings: 3

Course: Salad / Side Dish

Cuisine: American

Calories: 491

Ingredients Method

Ingredients

Dressing:

½ cup white sugar

½ cup olive oil

¼ cup distilled white vinegar

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1 tablespoon minced onion

¼ teaspoon paprika

¼ teaspoon Worcestershire sauce

Salad:

1 quart strawberries, hulled and sliced

10 ounces fresh spinach, rinsed and torn

¼ cup blanched slivered almonds

Method

Prepare the dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce in a medium bowl. Cover and chill in the fridge for 1 hour.

Make the salad: In a large bowl, combine sliced strawberries, torn spinach, and slivered almonds.

Assemble: Pour the chilled dressing over the salad and toss gently to coat.

Chill before serving: Refrigerate for 10–15 minutes so the flavors come together. Serve fresh.