Tuesday, May 31, 2011

Strawberry Spinach Salad with Lemon Poppyseed Dressing

Another delicious salad recipe. The dressing makes this salad amazing. It is similar to the dressing used on the festive salad below, but this one has a stronger lemony flavor that goes perfectly with the strawberries.

Strawberry Spinach Salad

1 10-oz. bag fresh baby spinach
1/2-1 small red onion, thinly sliced
1 medium cucumber, seeded and sliced (you can peel it first if you want)
1 pint strawberries, sliced
1 c. sliced almonds, toasted

2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic
Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons.  Grate 1 tsp. onion.  Add remaining ingredients. Place in a small container with a lid and shake or use a small chopper to blend everything together.   If possible, refrigerate at least an hour before serving.  Shake well before serving.

*Optional: Grilled, sliced chicken breasts.
*Optional: Avocado (I added this to mine and it was delicious). 

Recipe from Our Best Bites.

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