Red white & blue salad that isn't just for the 4th. Yummy toppings and poppyseed dressing make you excited to eat salad!
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 8
Author Meme
Ingredients
For the poppyseed dressing:
⅓cupwhite wine vinegar
1teaspoonCreole mustardor whole grain mustard
1teaspoonsugar
½teaspoonsalt
1tablespoononiongrated
¼cupolive oil
1tablespoonpoppy seeds
For the salad:
2ozalmondssliced, about ½ cup almonds
9ozspinachfresh
4ozblue cheesecrumbled
1cupstrawberriessliced
½cupblueberries
Instructions
Make the dressing:
Stir together the vinegar, mustard, sugar, and salt. Add in the grated onion {and any juices that come with it}. Slowly stir in the oil to combine the ingredients and add in poppy seeds.
Make the salad:
In a dry skillet, toast the almonds over medium heat for about 5-7 minutes, stirring often and making sure they don't burn. Remove from skillet and let cool.
Toss together the spinach, blue cheese, toasted almond, and strawberries. Add about half of the dressing and toss to coat. Add more dressing as needed. Sprinkle with blueberries
Enjoy!
Notes
*Use 10 oz fresh spinach if you can't find a 9 oz bag