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Strawberry Poppy Seed Salad
Total 15 mins, includes cooling time
Active 15 mins
Makes 4 servings
  • Strawberry Poppy Seed Dressing
    • 1 cup strawberries, halved
    • 1 tablespoon plus 1 teaspoon red wine vinegar
    • 2 teaspoons balsamic vinegar
    • 2 teaspoons Dijon mustard
    • 2 tablespoons honey
    • 1 teaspoon kosher salt
    • 1/2 teaspoon cracked black pepper
    • 1 tablespoon poppy seeds
  • Salad
    • 5 ounces baby spinach
    • 2 cups arugula
    • 1 quart fresh strawberries, halved
    • 1/2 cup candied pecans
    • 1 cup shaved Parmesan cheese
    1. To make the dressing: In a food processor or blender, combine the strawberries, red wine vinegar, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Blend until smooth, strain into a jar, and stir in the poppy seeds. Refrigerate until ready to serve.
    2. To make the salad: In a large bowl, combine the spinach and arugula. Add the strawberry poppy seed dressing and toss to coat. Add the strawberry halves, candied pecans, and shaved Parmesan cheese.
    3. The salad does not store well after it has been coated with dressing.