Strawberry and Spinach Salad with Poppyseed Dressing
Summer in a bowl! Strawberry salad bursting with blueberries, spinach, rocket and red onions, drizzled with poppyseed dressing and topped with crunchy almonds and crumbled feta. So delicious!
Servings: 4 servings
- 250 grams fresh strawberries
- 100 grams blueberries
- 100 grams baby spinach
- 30 grams rocket arugula
- 1 red onion, thinly sliced
- 100 grams feta cheese
- 50 grams chopped almonds toasted if you wish
For the Poppyseed Dressing
- ¼ cup olive oil 60ml
- 2 tbsp sherry vinegar can substitute white wine vinegar
- 2 tbsp honey
- 1 tbsp poppyseeds
- ¼ tsp Dijon Mustard or mustard powder
- Salt & Pepper
Wash the salad leaves and fruits.
Hull and half the strawberries (quarter any big ones).
Toss the spinach, rocket, strawberries, blueberries and red onion together in a large bowl.
To make the dressing, combine the oil, vinegar, honey, poppyseeds and mustard in a small bowl or jar and mix well.
Add salt and pepper to taste.
Dress the salad a few tablespoons at a time - you may not need to use all the dressing. Toss well.
Crumble the feta and scatter the chopped almonds over the salad to serve.
Calories: 355kcal | Carbohydrates: 25g | Protein: 8g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 308mg | Potassium: 442mg | Fiber: 5g | Sugar: 17g | Vitamin A: 2641IU | Vitamin C: 49mg | Calcium: 242mg | Iron: 2mg