Strawberry Spinach Salad with Poppy Seed Vidalia Dressing
This salad is the epitome of Spring. Today, we had it for lunch with strawberries Tabby and I hand picked from a local farm not 30 minutes before. The berries were so juicy and sweet, that usually I make the dressing with a decent amount of sugar, but today, I hardly used any and between the berries and the vidalia onion, the salad was perfect.
We served it to a bunch of my son Ollie's pre-school moms with orange slices and a side of Annie's organic mac and cheese (that incidentally I made with the Seven Stars plain yogurt from Washington's Green Grocer. (Side note: have you tried this? Making mac and cheese with yogurt? So tangy and good!).
Anywho...back to the salad. It was such a cinch and the dressing recipe makes a ton, so I'll probably use it tomorrow for another round. You've probably had this salad -- or a version, I think there are many -- at a baby shower or bridal lunch or some event. It is so easy to make in mass quantities that it's the perfect thing to serve for a crowd -- especially when strawberries are in season. The following recipe is not exact. I usually just happen to have all the ingredients and then mix a little of this and a little of that when it comes to the dressing. You may like it super sugary, you may try it with Stevia, or you may eliminate the sugar altogether.
STRAWBERRY SPINACH SALAD WITH POPPY SEED VIDALIA DRESSING
For the Salad:
1 bunch fresh spinach or as many greens as you need
1/2 cup walnuts
2-3 cups quartered strawberries
For the Dressing:
1/2 cup olive oil
1/4 cup champagne vinegar or white wine vinegar
-1 whole minced Vidalia onion
1/2 teaspoon poppy seeds
1/8 cup sugar
salt, to taste
Combine salad ingredients. Mix up dressing. Toss! Enjoy.