Spinach and Strawberry Salad with Poppy Seed Vinaigrette

May 18th, 2010 | Author: lacey - a sweet pea chef

In my family, meals usually revolve around a meat of some sort. Even our salads have chicken, shrimp or steak. However, I have recently realized I need to add some good vegetarian entrees to my repertoire. To my dismay, the burning question arises each time I think this: Will Dustin eat it? And, even if he eats it, will he like it? Dustin does not take lightly to a meal without meat. His first instinct is to feel like something is missing, like it’s just not right. You can see why I tend to avoid such a commotion.

I thought I’d start out easy and make a new salad. I figured Dustin would accept a tasty salad full of fresh spinach and sweet strawberries. Maybe he wouldn’t even miss the meat. Maybe…?

I thought right.

This spinach and strawberry salad was definitely a hit. Dustin loved it and has even requested it again. Adding some chopped walnuts, candied pecans or sliced almonds adds a nice touch to the texture. This salad is good enough by itself but it can be served as a side salad quite nicely as well.

Spinach and Strawberry Salad with Poppy Seed Vinaigrette

serves 4

2 bunches spinach, rinsed and torn into bite-size pieces (or 1 large bag of pre-washed spinach)

4 cups sliced fresh strawberries

1/3 cup glazed walnuts (or sliced almonds)

1/2 cup vegetable oil

1/4 cup red wine vinegar

1/2 cup granulated sugar

1 tablespoon poppy seeds

Directions

In a large bowl, toss together the spinach, strawberries and walnuts. In a medium bowl, whisk together the oil, vinegar, sugar and poppy seeds. Pour over the spinach and strawberries. Toss to coat.

Enjoy!