Strawberry Spinach Salad with Poppy Seed Dressing

strawberry spinach salad

One of my all time favorite salads.  I make this as soon as I get spring fever and there are decent strawberries out.  It’s best in June when Wilson’s has their own strawberries out but it still tastes damn good in April when I am done with winter stews and looking for fresh spring tastes!

The Poppy seed dressing will stay in the refrigerator for up to 2 weeks, so make it a few times :)

Strawberry Spinach Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6
  • ½ cup white sugar
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1-1/2 teaspoons minced onion
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon paprika
  • ½ cup canola oil
  • ¼ cup cider vinegar
  • 1 bag (10 ounces) fresh baby spinach
  • ¼ cup almonds, blanched and slivered or roasted
  • 1 pint strawberries, sliced thin
  1. Place sugar thru cider vinegar in a mason jar. Cover tightly and shake well. Season to taste with salt & pepper. Let chill at least 1 hour before serving so flavors meld together. Can be stored in the refrigerator for up to 2 weeks.
  2. In a large serving bowl, add spinach, strawberries and almonds. Add about ⅓ of the dressing. Mix well and add a little more if needed. Do not overdress.