Spinach Salad with Pickled Strawberries and Poppy Seed Dressing

Total Time:
45 min
Prep:
15 min
Inactive:
20 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • For the dressing:
  • 2/3 cup canola oil
  • 1/3 cup apple cider vinegar
  • 3 tablespoons honey
  • 2 tablespoons dijon mustard
  • 1 large egg
  • Salt and freshly ground pepper
  • 2 tablespoons poppy seeds
  • For the salad:
  • 1 cup sliced strawberries
  • 1/2 cup red wine vinegar
  • 1 bay leaf
  • 1 tablespoon sugar
  • Salt and freshly ground pepper
  • 10 ounces spinach
  • 1/2 red onion, thinly sliced
  • 1 cup thinly sliced white button mushrooms
Directions
  • Make the dressing: Put the oil, vinegar, honey, mustard, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender and blend until smooth. Stir in the poppy seeds. Refrigerate until ready to serve.

  • Make the salad: Put the strawberries in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the vinegar, 1/2 cup water, the bay leaf, sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a low boil and allow the sugar to dissolve. Pour over the strawberries and let stand about 20 minutes. Remove the bay leaf and drain the strawberries, discarding the liquid.

  • In a large salad bowl, combine the spinach, red onion, mushrooms and pickled strawberries. Pour the dressing over the salad, toss well and serve immediately.

  • Photograph by Con Poulos


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    This recipe is featured in:

    Spring Entertaining Guide