Spinach Strawberry Salad with Homemade Creamy Poppy Seed Dressing

This salad recipe, Spinach Strawberry Salad with Homemade Creamy Poppy Seed Dressing, leans on fresh baby spinach, sliced strawberries and toasted slivered almonds. It makes 6 Servings and takes about 15 minutes.

• Yield 6 Servings
• Ready in 15 minutes

Ingredients

Salad

• 6-7 cups fresh baby spinach
• 2-3 cups sliced strawberries
• ½ cup toasted slivered almonds
• Optional: fried wonton strips

Dressing

• ¼ cup granulated sugar
• 3 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• ⅔ cup plain Greek yogurt
• 1 ½ teaspoons poppy seeds

Instructions

1. For the salad, place the spinach in a large bowl. Top with the strawberries and almonds and lightly toss.
2. For the dressing, combine all the ingredients together in a jar, close with a lid, and shake like crazy until well combined and smooth. You could also use a blender, but don't add the poppy seeds until all the other ingredients have been blended - stir in the poppy seeds at the end.
3. Toss the salad with the dressing or serve the dressing on the side. The dressing will keep, well covered, in the refrigerator for at least a week. Serve the salad with crispy wontons on top, if desired.
4. For the fried wontons, heat 1/2 cup or so of vegetable or canola oil in a stainless steel skillet until it is hot (and sizzles when you test a piece of the wonton). Cut small, square wonton wrappers into thin strips and fry in the oil until crisp, about 20-30 seconds each side. Remove to a paper-towel lined plate and sprinkle very lightly with salt. Let cool before topping the salad.

Dress it just before it goes to the table so the leaves stay crisp.