Recipe courtesy of Katie Lee
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Spinach Salad with Pickled Strawberries and Poppy Seed Dressing
Total:
45 min
Prep:
15 min
Inactive:
20 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Inactive:
20 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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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