Delicious Strawberry Spinach Salad with Poppy Seed Dressing

This Strawberry Spinach Salad features tender baby spinach and juicy strawberries in a vibrant mix that captures the essence of summer.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

5 oz Baby Spinach
2 cups Fresh Strawberries sliced
1 cup Cucumber sliced
1/4 cup Red Onion sliced
1/2 cup Dried Cranberries soaked in hot water

For the Sweet, Spicy Glazed Pistachios

1 cup Pistachios chopped
1 tbsp Honey
1/2 tsp Chili Powder to taste

For the Dressing

1/4 cup Lemon Basil Dressing homemade or store-bought

Equipment

Sauté pan
Large serving bowl

Method

Step-by-Step Instructions

Soak the dried cranberries in hot water for about 5-10 minutes, then drain and set aside.
In a sauté pan over medium heat, melt butter, add pistachios, and toast for 3-4 minutes until fragrant. Then drizzle honey and sprinkle chili powder, cooking for another 2-3 minutes.
In a large bowl, combine spinach, 1 1/2 cups strawberries, cucumber, and red onion. Drizzle with dressing and toss gently.
Top the salad with the remaining strawberries, additional cucumber, and plumped cranberries. Sprinkle the glazed pistachios on top and serve immediately.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 27gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 150mgPotassium: 450mgFiber: 5gSugar: 12gVitamin A: 1000IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

Assemble the salad right before serving for maximum freshness. Store any leftovers in the fridge for up to 3 days, keeping the dressing separate.

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