Spinach Strawberry Salad with Homemade Creamy Poppy Seed Dressing
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 (see note)
- 1 ½ teaspoons poppy seeds
Instructions
- For the salad, place the spinach in a large bowl. Top with the strawberries and almonds and lightly toss.
- 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.
- 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.
- 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.
Notes
Yogurt: if you don't have Greek plain yogurt, you can substitute non-Greek plain yogurt, however, it will make the dressing slightly more runny so be sure to drain off any excess whey/liquid before adding it to the dressing.