Healthy is anything but dull when there’s a giant Strawberry Spinach Salad with Poppyseed Dressing waiting for lunch. It’s colorful, naturally sweet, and as wonderful as it gets.
In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the vegetable oil, red wine vinegar, sugar, dried mustard, poppy seeds, and salt to taste (I like 1 teaspoon). Stir or shake to combine. Allow the flavors to blend at room temperature while preparing the salad.
To assemble the salad:
Add butter to a small skillet over medium-high heat until the foaming subsides. Add pecans and sauté until toasted and fragrant, about 15 to 20 minutes. Remove promptly to avoid scorching and drain on paper towels. Cool 5 minutes.
In a large bowl, add spinach, strawberries, and pecans. Add salad dressing and toss until evenly coated.
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Notes
You can do half baby spinach and half field greens mix if you prefer.To make the Easiest Balsamic Vinaigrette, whisk together:
1/2 cup olive oil
1/4 cup balsamic vinegar
4 teaspoons dijon mustard
Salt to taste
Toasting the pecans in butter is optional but so delicious. I definitely recommend it unless you are vegan or avoiding butter for some reason. It makes a huge difference!To toast the pecans in a dry skillet, heat a small skillet over medium-low heat. Add the pecans and toast until fragrant, about 10 to 15 minutes. Stir often to prevent scorching.