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Strawberry Spinach Salad with Raspberry Poppy Seed Dressing

Total Time

Prep: 20 min. + chilling


8 servings

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.


  • 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.

Nutrition Facts

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

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