Strawberry Spinach Salad with Almonds
Everyone will love this colorful, seasonal salad, topped with a homemade poppy seed vinaigrette.
Ingredients
- 10 oz baby spinach (two 5-oz bags)
- 2 cups fresh strawberries, sliced
- 2 oz (about ½ cup) slivered almonds
- ½ cup vegetable oil or olive oil
- ¼ cup apple cider vinegar
- ⅓ cup sugar
- 1 tablespoon poppy seeds
- 1 tablespoon finely chopped onion
- ½ teaspoon salt
- ¼ teaspoon paprika
Instructions
- Place the spinach in a large bowl. Top with the sliced strawberries (reserve a few for garnish).
- In a small skillet, heat 2 teaspoons of the oil. Add the almonds and cook, stirring occasionally, until toasted (watch them closely—this goes quickly). Sprinkle with a pinch of salt. Add the almonds to the strawberries and spinach (reserve a few for garnish).
- In a medium bowl, whisk together the remaining oil, vinegar, sugar, poppy seeds, onion, salt, and paprika to create the vinaigrette.
- Pour half of the vinaigrette over the spinach mixture and toss to coat. Add additional vinaigrette as desired. Serve immediately.
Notes
Substitute chopped pecans, candied pecans, chopped walnuts, or sliced almonds for the slivered almonds, if you'd like.
Add a handful of feta cheese crumbles to make it like Panera's version!
You can make the vinaigrette several days in advance. Store in the refrigerator. You can also toast the almonds several days in advance.
Want to reduce the sugar? You can cut the amount of sugar by half.
Nutrition
Calories: 222kcalCarbohydrates: 14gProtein: 3gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 176mgPotassium: 315mgFiber: 2gSugar: 11gVitamin A: 3359IUVitamin C: 31mgCalcium: 75mgIron: 1mg
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