Description
A refreshing and vibrant Strawberry and Spinach Salad tossed with a creamy, tangy poppy seed dressing. This quick and easy salad combines fresh spinach, juicy strawberries, and crisp red onion with a homemade Greek yogurt-based dressing, perfect for a light lunch or side dish.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh spinach, washed and patted dry
- 1 cup strawberries, hulled and quartered
- 1/4 cup red onion, thinly sliced
Dressing Ingredients
- 1/4 cup Greek yogurt
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon poppy seeds, plus extra for garnish
Instructions
- Prepare the spinach: Wash the fresh spinach leaves thoroughly under cold water to remove any dirt or grit, then pat them dry using a kitchen towel or salad spinner to ensure the leaves are crisp and not soggy.
- Slice the strawberries: Hull the strawberries to remove the green leafy tops, then slice each strawberry into quarters for bite-sized pieces that blend well with the other salad ingredients.
- Make the dressing: In a medium bowl, whisk together Greek yogurt, honey, apple cider vinegar, olive oil, and poppy seeds until the mixture becomes smooth and creamy, forming the tangy poppy seed dressing.
- Combine salad ingredients: Place the fresh spinach, sliced strawberries, and thinly sliced red onion into a large bowl. Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly without bruising the spinach leaves.
- Serve the salad: Immediately transfer the tossed salad to serving plates or bowls. For added texture and visual appeal, sprinkle extra poppy seeds on top as garnish before serving.
Notes
- For added protein, top the salad with grilled chicken or toasted nuts.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- You can prepare the dressing in advance and refrigerate it for up to 2 days.
- Serve immediately after tossing to avoid soggy spinach.
