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Ingredients
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- ½ cup avocado oil, olive oil, or vegetable oil
- ¼ cup apple cider vinegar or white vinegar (or a combination)
- 2 tablespoons honey
- 1 tablespoon mayonnaise
- ½ teaspoon dijon mustard
- ¼ teaspoon salt
- 2 teaspoons poppy seeds
- 5– or 6-ounce package fresh baby spinach (about 6 to 8 cups)
- 16 ounces strawberries, hulled and sliced (about 2 to 3 cups)
- ½ to ¾ cup crumbled feta cheese
- ½ cup toasted chopped pecans, sliced almonds, or candied nuts
- ¼ cup thinly sliced red onion
Instructions
- In a blender, combine the oil, vinegar, honey, mayonnaise, dijon mustard, and salt for the dressing. Blend until well-combined and stir in the poppy seeds. Set aside or refrigerate until serving.
- In a salad bowl, layer half the spinach followed by half the strawberries, feta, pecans, and red onion.
- Top with the remaining spinach and strawberries. Sprinkle the remaining feta cheese, pecans, and red onion on top.
- Drizzle dressing over the salad to your taste, being careful not to add too much at once. Lightly toss the salad to avoid ingredients falling to the bottom. Serve any remaining dressing on the side.
- Serve immediately.
Notes
For added flavor, consider using a combination of apple cider vinegar and white vinegar for the dressing.
Feel free to substitute the nuts with your favorite option based on dietary preferences. Also, the salad is best served immediately after preparation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg