Strawberry Spinach Salad with Raspberry Poppy Seed Dressing Recipe

4.5 6 9
Strawberry Spinach Salad with Raspberry Poppy Seed Dressing Recipe
Strawberry Spinach Salad with Raspberry Poppy Seed Dressing Recipe photo by Taste of Home
Publisher Photo

Strawberry Spinach Salad with Raspberry Poppy Seed Dressing Recipe

Read Reviews
4.5 6 9
Publisher Photo
Although perfect for summer, this refreshing salad is a favorite year-round for our family and friends. Poppy seeds and pecans add a pleasing crunch to the mix.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1/3 cup raspberry vinaigrette
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon prepared mustard
  • 1/2 cup canola oil
  • 4-1/2 teaspoons poppy seeds
  • 1 package (10 ounces) fresh baby spinach
  • 1 pint fresh strawberries, sliced
  • 1/2 cup coarsely chopped pecans, toasted

Directions

In a blender, combine the vinaigrette, sugar, salt and mustard. Cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate for 1 hour or until chilled.
Just before serving, toss the spinach, strawberries and pecans in a large salad bowl. Serve with dressing. Yield: 8 servings.
Originally published as Strawberry Spinach Salad in Taste of Home October/November 2006, p35

Nutritional Facts

1 cup: 294 calories, 25g fat (3g saturated fat), 0 cholesterol, 409mg sodium, 18g carbohydrate (14g sugars, 3g fiber), 2g protein.

  • 1/3 cup raspberry vinaigrette
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon prepared mustard
  • 1/2 cup canola oil
  • 4-1/2 teaspoons poppy seeds
  • 1 package (10 ounces) fresh baby spinach
  • 1 pint fresh strawberries, sliced
  • 1/2 cup coarsely chopped pecans, toasted
  1. In a blender, combine the vinaigrette, sugar, salt and mustard. Cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate for 1 hour or until chilled.
  2. Just before serving, toss the spinach, strawberries and pecans in a large salad bowl. Serve with dressing. Yield: 8 servings.
Originally published as Strawberry Spinach Salad in Taste of Home October/November 2006, p35

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Reviews forStrawberry Spinach Salad with Raspberry Poppy Seed Dressing

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Nancy519 User ID: 7179780 144173
Reviewed Apr. 19, 2013

"I added feta cheese to it, which made it even better."

MY REVIEW
karenp224 User ID: 6354842 92960
Reviewed Apr. 30, 2012

"Excellent! Every time I take this to an event, I get rave compliments & am asked the receipe for it."

MY REVIEW
ErinC71 User ID: 6213638 85705
Reviewed Apr. 9, 2012

"I made this for Easter dinner and it was a huge hit! People were having 2nds and 3rds! The dressing is very flavorful. I was concerned that it seemed a little thick, but it worked well to coat the spinach leaves. This will be making the BBQ rounds this summer for sure!"

MY REVIEW
pober781 User ID: 4987619 97146
Reviewed May. 28, 2011

"THIS salad IS WONDERFUL, AND FLAVORFUL. I ALWAYS HAVE THIS salad WHEN STRAWBERRIES AND SPINACH ARE IN SEASON. LOVE THIS RECIPE....."

MY REVIEW
bradylukemommy User ID: 2844327 92503
Reviewed Jun. 7, 2010

"LOVE this salad...I make it for parties and triple the recipe. I also sometimes add sliced green onions."

MY REVIEW
lindarvoss User ID: 1705744 85653
Reviewed Apr. 6, 2010

"I make this salad for Christmas every year. The colors are perfect and everyone loves the flavor!"

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