It’s September but I’m clinging on to summer for dear life. The warmth, sunshine, flip flops and the food.
Like this Strawberry-Poppy Seed Salad.
It’s fresh, vibrant and full of flavor. It just begs to be eaten under the rays of the sun, out on a patio or at a picnic in a park.
Crisp and tender greens are tossed with a tangy poppy seed dressing, with sweet and salty bursts of juicy strawberries and creamy feta, and a delightful crunch of almonds.
While delicious on its own, you can top it with grilled chicken or steak to make it a main dish. And you could really fruiten it up by adding blueberries, mandarin oranges, pineapple or avocado.
Be sure to save a few almonds, feta crumbles, and strawberry slices to sprinkle over top. And I always serve it with extra dressing on the side, just in case anyone wants a bit more.
For lunch, dinner or brunch, this light and healthy salad is a perfect option. Plus it’s a breeze to whip and is oh so pretty to serve!
Strawberry-Poppy Seed Salad
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 cup white sugar
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon red onion, minced
10 ounces fresh baby spinach
1/2 cup feta, crumbled
4 cups strawberries, hulled and sliced
1/4 cup almonds, slivered or sliced
Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion in a medium-sized bowl and cover and chill for one hour.
In a large serving bowl combine the spinach, feta, strawberries and almonds. Pour desired amount of dressing over salad, toss and serve.
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