Spinach Strawberry Salad with Homemade Creamy Poppy Seed Dressing
Prep Time: 15mins
Total Time: 15mins
6-7cupsfresh baby spinach
½cuptoasted slivered almonds
Optional: fried wonton strips
3tablespoonsapple cider vinegar
⅔cupplain Greek yogurt (see note)
1 ½teaspoonspoppy seeds
For the salad, place the spinach in a large bowl. Top with the strawberries and almonds and lightly toss.
For the dressing, combine all the ingredients together in a jar, close with a lid, and shake like crazy until well combined and smooth. You could also use a blender, but don't add the poppy seeds until all the other ingredients have been blended - stir in the poppy seeds at the end.
Toss the salad with the dressing or serve the dressing on the side. The dressing will keep, well covered, in the refrigerator for at least a week. Serve the salad with crispy wontons on top, if desired.
For the fried wontons, heat 1/2 cup or so of vegetable or canola oil in a stainless steel skillet until it is hot (and sizzles when you test a piece of the wonton). Cut small, square wonton wrappers into thin strips and fry in the oil until crisp, about 20-30 seconds each side. Remove to a paper-towel lined plate and sprinkle very lightly with salt. Let cool before topping the salad.
Yogurt: if you don't have Greek plain yogurt, you can substitute non-Greek plain yogurt, however, it will make the dressing slightly more runny so be sure to drain off any excess whey/liquid before adding it to the dressing.