This is a sweet and salty dish you’ll be eating all summer long!
Dr. Joey Shulman’s recipe for strawberry spinach salad is filled with nutritious superfood ingredients – and tastes delicious, too! Try adding pomegranate seeds for crunch and an extra addition of nutrients!
INGREDIENTS
- 2 cups fresh baby spinach
- 1 cup sliced fresh strawberries
- 1/2 cup toasted slivered almonds
- 1/2 cup crumbled goat’s cheese
Poppyseed dressing
- 1/4 cup balsamic vinegar
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp poppy seeds
- 1 1/2 tbsp honey
- 1/2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
METHOD
- Toast the almonds in a pan over medium heat for 2-3 minutes or until brown. Watch closely!
- Add spinach and sliced strawberries to bowl. Add dressing and toasted almonds. Toss thoroughly. Top with goat’s cheese and enjoy!