My mother-in-law was a good cook. One thing she was very good at was showing her love through her food. Her Spinach Salad with Poppy Seed Dressing was a favorite when we would visit. It turns out her salad dressing works great with the addition of fresh strawberries and balsamic vinegar. So, in honor of her for Mother’s Day, I’m sharing my version of Oma’s Spinach Salad with Strawberries and Poppy Seed Dressing.
Poppy Seed Dressing:
- 1 ½ teaspoons poppy seeds
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 1 Tablespoon minced red onion
- ½ teaspoon Dijon mustard
- ¼ cup sugar
- ¼ cup balsamic vinegar
- ½ cup oil
Salad:
- 10 ounces fresh spinach or spring blend salad greens
- ½ small red onion, sliced very thin
- 1 quart strawberries, washed, hulled, and quartered
- ¾ cup crumbled feta cheese
- ½ cup toasted almonds or pecans, optional
In a small bowl, whisk together all of the dressing ingredients, until well combined. Allow to sit for flavors to combine. (Or you can shake the dressing in a jar with a tight-fitting lid.)
For the salad, place the spinach in a large bowl. Add the remaining ingredients and toss to mix. Drizzle on the dressing, tossing lightly to coat the greens. Serve immediately, with additional dressing on the side.