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strawberry spinach salad with strawberry poppy seed dressing

  • Author: Kate Heap


  • for the salad:
  • 1 bag fresh baby spinach, washed and dried
  • a lot of sliced fresh strawberries
  • spread the spinach over a serving platter or in a bowl. top with strawberries.
  • for the candied almonds:
  • 4 tablespoons (1/2 stick) butter
  • 1/2 cup sugar
  • 1 (2 oz) bag sliced almonds
  • for the strawberry poppy seed dressing:
  • 4 tablespoons poppy seeds
  • 1 cup oil
  • 1/2 cup sugar
  • 1/2 cup vinegar
  • 1 2/3 cup strawberry jam
  • 1 teaspoon salt


  1. for candied almonds – melt the butter in a pan. add the sugar and cook until almost melted. add the almonds and stir until sugar is completely melted and almonds are lightly browned (about 5 minutes). be careful to not burn the almonds! spread onto waxed paper laid out on a rimmed baking sheet and let cool. break into pieces and place on top of strawberries and spinach.
  2. for poppy seed dressing – combine all ingredients in a blender and blend until smooth. serve over salad.
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