When we were first married, just for fun, my hubby’s work hosted a lunch party with a contest for best salad. Having a little more time on my hands back then, I combined some things from my favorite salads and came up with the best Strawberry Spinach Salad ever! Not only did it win the contest, but I get asked for the recipe every time I take it somewhere. Every time. I’d say that’s a winner!
Now, if you promise not to tell anyone my secret recipe, I’ll share it with you today. (Just kidding. Pin away!) Want to know my secret ingredient? It’s sugared almonds. Yum. (If you were wondering if this salad is low in calorie, the sugared almonds might give it away. You don’t want to count calories on this one. Just enjoy it as a special treat.)
By the way, happy Labor Day to all of my readers from the United States! I hope that many of you have the day off and can enjoy it with your family. We don’t get to go on trips very often, but we’re excited to visit the Ogden, Utah LDS temple today. It opens soon, and we get to tour the inside before it is dedicated. I’m so excited for my girls to see it!
Now–back to the recipe!
Best Ever Strawberry Spinach Salad with Poppy Seed Dressing and Sugared Almonds
Strawberry Spinach Salad
- 1 lb fresh spinach
- 1 c strawberries, sliced and quartered
- 1-2 stalks celery, sliced or 1/4 lb mung bean sprouts (Salad is pictured with celery)
- 1 c purple seedless grapes, halved
- 1/4 c sugared almonds, cooled (Go here for the recipe)
Make sure that your spinach is dry, or the dressing will not stick to it. Toss ingredients together in a large salad bowl. Do not add dressing until ready to serve. Allow dressing flavors to blend before adding it to the salad.
- 1/3 c sugar
- 1 T lemon juice
- 1/2 t dry mustard
- 2 T white vinegar
- 1/2 t salt
- 1/2 c canola oil
- 1 T poppy seeds
Combine all ingredients in a salad dressing shaker bottle. Shake until blended. Pour dressing over salad to taste and toss gently. This recipe makes quite a bit of dressing. Use all of it, or just use some–depending on your taste. Serve immediately.
*For best results, dressing should be made ahead and allowed to sit so that the sugar can dissolve and the flavors can blend before putting it on the salad.
The spinach will absorb the dressing as it sits, so this salad is best eaten immediately.
This is my all-time favorite salad. What’s yours? I’d love to hear about it in the comments!
Thanks so much for stopping by today. While you’re here, check out some of my other favorite recipes! (Images below are linked.)