Spinach and Strawberry Salad with Poppy Seed Vinaigrette

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.

Photograph of spinach and strawberry salad with poppy seed vinaigrette by Personal Chef, Lacey Stevens-Baier, of Sweet Pea Chef, and the food blog, a sweet pea chef

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.

Photograph of spinach and strawberry salad with poppy seed vinaigrette by Personal Chef, Lacey Stevens-Baier, of Sweet Pea Chef, and the food blog, a sweet pea chef

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
 
Prep time
Cook time
Total time
 
The perfect salad for Spring!
Author:
Recipe type: Easy
Serves: 4
Ingredients
  • 2 bunches spinach, rinsed and torn into bite-size pieces (or 1 large bag of pre-washed spinach)
  • 4 cups sliced fresh strawberries
  • ⅓ cup glazed walnuts (or sliced almonds)
  • ½ cup vegetable oil
  • ¼ cup red wine vinegar
  • ½ cup granulated sugar
  • 1 tablespoon poppy seeds
Instructions
  1. In a large bowl, toss together the spinach, strawberries and walnuts.
  2. In a medium bowl, whisk together the oil, vinegar, sugar and poppy seeds.
  3. Pour dressing over the spinach and strawberries.
  4. Toss to coat.

 

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

5 comments… add one

    1. Sweet Pea Chef May 23, 2010, 11:51 pm

      Yes, Dustin, it is definitely one of our favorites. I am so glad you like it!

      Reply
  1. Lee M. March 8, 2012, 3:54 pm

    Can evoo be substitued for the 1/2 cup of vegetable oil?

    Reply
  2. Janette April 19, 2014, 9:05 pm

    Hello!
    I’m curious.
    Why vegetable oil and not olive oil?

    Reply
    1. Lacey Baier April 19, 2014, 10:16 pm

      Hi Janette. Good question! I use olive oil for just about anything but I prefer regular vegetable oil for this dressing because it adds less flavor and allows for more of the sweetness to come through. I find, with good olive oil, the pungent olive flavor is too strong for the mellow dressing. Feel free to substitute as you wish, though!

      Reply

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