As we transition into Fall, I’d like to share one of my all time favorite salads with you (second only to the La Grande’ salad!). I usually associate this salad with Summer, but a few modifications (and variations) cozy it up perfectly for Fall. The best part about this salad is that it is so versatile. The spinach and strawberries are light and fresh, while the blue cheese and almonds hearty and savory. So here it is, The Spinach & Strawberry with Blue Cheese Salad…
INGREDIENTS (for the salad)
1 package of baby spinach (washed & dried)
3/4 cup sliced strawberries
**You can swap out the strawberries for cranberries, blueberries, raspberries or just about any other fruit you like
1/4 cup sliced almonds (or halves if you prefer)
1/4 cup crumbled blue cheese
INGREDIENTS (for the poppy seed dressing)
1/2 small onion (minced)
1/2 cup sugar
1 tsp. dry mustard
1 tsp. salt
1/2 cup white wine vinegar
3/4 cup olive oil
2 tsp. poppy seed
Mix the salad ingredients in a large serving dish, set aside.
To prepare the poppy seed dressing, add all of the ingredients together in a blender and chop until dressing is blended well.
Pour the dressing over the salad just before serving and toss. You will end up with extra dressing which can be stored in the refrigerator for up to one week.