Description
This vibrant salad combines tender baby spinach, juicy strawberries, crunchy pecans, and creamy feta cheese, all tossed in a tangy-sweet poppy seed dressing. It’s a delightful balance of flavors and textures that makes for a refreshing appetizer or light main course.
Ingredients
Units
Scale
- For the Salad:
- 5 cups baby spinach (about 5 oz)
- 1 pound fresh strawberries, hulled and sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup pecans, toasted
- 4 oz crumbled feta cheese
- Little Spoon Farm
- Allrecipes
- For the Poppy Seed Dressing:
- 1/4 cup mayonnaise
- 1/4 cup milk
- 2 tablespoons honey
- 4 teaspoons apple cider vinegar
- 2 teaspoons poppy seeds
- Salt and pepper to taste
- Belle of the Kitchen
- +4
- Little Spoon Farm
- +4
- Allrecipes
- +4
Instructions
- In a small bowl, whisk together mayonnaise, milk, honey, apple cider vinegar, poppy seeds, salt, and pepper until smooth. Set aside.
- In a large salad bowl, combine baby spinach, sliced strawberries, red onion, toasted pecans, and crumbled feta cheese.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
- Little Spoon Farm
Notes
- For added protein, top the salad with grilled chicken or shrimp.
- To make ahead, prepare the dressing and salad components separately. Combine just before serving to maintain freshness.
- Belle of the Kitchen
Nutrition
- Calories: Approximately 347
- Sugar: 16g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 32mg
