This is my favorite summer salad. The French farmer’s market opened this week in downtown Wheaton and I can’t wait to buy fresh strawberries for this salad. I combine spinach leaves, soft goat cheese, juicy strawberries, and slivered almonds in a large bowl and toss with a sweet poppyseed dressing. If I am in the mood for a lighter dinner, I add grilled or roasted chicken on top for a complete meal. This salad makes a wonderful accompaniment to grilled meat or fish. If you have been to any summer gatherings in my family, you have probably tried this salad. Make it this week and you will have a go to recipe all summer long.
Strawberry Poppyseed Salad
For the dressing:
3/4 cup sugar
1 tsp. dry mustard
1 tsp. salt
1 cup vegetable oil
1 1/2 Tbsp. poppy seeds
1/3 cup white vinegar
For the salad:
One bag spinach leaves
One container strawberries
4 oz. goat cheese
1/2 cup slivered or sliced almonds
1. Combine all dressing ingredients in a bowl except oil. Slowly whisk in the oil. Place in the fridge until ready to dress the salad.
2. Combine salad ingredients in a large salad bowl. You can eye ball the ingredients and add more to your liking.
*I often do half spinach and half romaine and that works well too. My husband like the crunchy romaine.
*To add more flavor, you can used candied almonds.
*Always toss the dressing into the salad right before serving otherwise the salad with get soggy.
*Creamy goat cheese in a log is what you want to use in this salad. It has more flavor and is not as dry as the pre crumbled kind you find in a tub.