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Strawberry Spinach Salad with Poppy Seed Dressing

Spinach salad looks best-dressed when it's dotted with luscious red strawberries and toasted pecans. Finish it out with a sweet poppy seed dressing. —Erin Loughmiller, Ridgecrest, California
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    10 servings


  • 1/3 cup olive oil
  • 1/4 cup sugar
  • 3 tablespoons white or balsamic vinegar
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon chopped onion
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 1 package (9 ounces) fresh spinach, trimmed
  • 4 cups fresh strawberries, sliced
  • 1/4 cup chopped pecans, toasted


  • Place the first eight ingredients in a jar with a tight-fitting lid; shake well. Refrigerate for 1 hour.
  • Just before serving, combine the remaining ingredients in a large bowl. Shake dressing and drizzle over salad; toss to coat.
Nutrition Facts
1 cup: 141 calories, 11g fat (1g saturated fat), 0 cholesterol, 23mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

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Average Rating:
  • skatz31
    May 24, 2020

    My family LOVES this salad and look forward to it at every summer picnic at my house!

  • Mickey82
    Jul 27, 2015

    I make this with chunks of avocado, slivered almonds and small slices of red onions Yummy!!

  • aug2295
    Jul 8, 2012

    This was tasty. I added some feta.

  • FastSkier
    May 14, 2012

    Quick and easy.

  • matteliz
    Apr 8, 2012

    I like the nice assortment of crunchy nuts and seeds in this salad. It went over well at our Easter get-together. I used the balsamic vinegar and omitted the chopped onion due to time constraints.

  • cjgeving
    Apr 3, 2012

    I served this salad with a grilled steak. My husband even said that he didn't know if I could top this meal. The salad was so good. I used the white vinegar and substituted canola oil for the olive oil. Thinking about making for my side dish to bring for Easter!