Spinach Strawberry Salad Dressing (Print Version)
# Ingredients:
→ Strawberry Spinach Salad
01 -
¾ cup raw pecans
02 -
½ small red onion, very thinly sliced
03 -
10 ounces fresh baby spinach (or a 50/50 arugula and spinach blend)
04 -
1 quart strawberries, hulled and quartered (about 1 pound)
05 -
¾ cup crumbled feta cheese, block-style
→ Poppy Seed Dressing
06 -
¼ cup balsamic vinegar
07 -
3 tablespoons extra-virgin olive oil
08 -
1 ½ tablespoons poppy seeds
09 -
1 ½ tablespoons honey
10 -
½ teaspoon Dijon mustard
11 -
½ teaspoon kosher salt
12 -
⅛ teaspoon ground black pepper
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until fragrant and tan in the center when broken in half. Watch closely in the last minutes to avoid burning. Transfer to a cutting board and roughly chop.
02 -
Place the thinly sliced onions in a bowl and cover with cold water. Let sit to reduce their sharp flavor while preparing the rest of the salad.
03 -
In a small mixing bowl or large liquid measuring cup, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and ground black pepper until well blended. Alternatively, shake ingredients together in a mason jar with a tight-fitting lid.
04 -
Place the spinach (or spinach and arugula blend) in a large serving bowl. Add the strawberries and drained onions. Drizzle half of the dressing over the salad and toss to coat. Add the feta cheese and toasted pecans. Toss lightly to combine. Serve immediately with extra dressing on the side, if desired.