This scrumptious and refreshing summer salad is served with a delicious homemade poppy seed and sesame seed dressing. It's perfect for company or holiday dinners like Easter, Mother's Day or Father's Day. Gluten free and vegan.
1 toaster oven to toast almonds (or use regular oven)
1 blender
measuring cups
measuring spoons
1 mason jar with lid to store salad dressing until ready to serve
Ingredients
SALAD:
9cupsfresh spinach leaves
1pt.fresh strawberrieshalved
1/2cupalmondsslivered, toasted
POPPY SEED DRESSING:
1/4cupavocado oilavocado oil is a much better option (see note below)
2tbsp.granulated sugar
2tbsp.apple cider vinegar
1tbsp.onionchopped
1tsp.poppy seeds
1tsp.sesame seeds
1/4tsp.paprika
1/8tsp.Worcestershire sauce
Instructions
SALAD:
In a large bowl, combine the spinach, strawberries and almonds.
Refrigerate until ready to serve.
Pour salad dressing over salad and toss to coat or drizzle salad dressing over individual servings.
Serve immediately.
POPPY SEED DRESSING:
Place dressing ingredients in a blender and emulsify about 10 seconds.
Refrigerate dressing until ready to serve.
Pour salad dressing over salad and toss to coat or drizzle salad dressing over individual servings.
Serve immediately.
Notes
NOTE: Avocado oil was not readily available when I initially posted this recipe, but it is now. I highly recommend it over canola oil. Also it doesn't leave the strong aftertaste that olive oil does.