June is the season for strawberries. Farmer's Markets will be overflowing with baskets and baskets of the delicious red berries this weekend. The options abound - you can make strawberry shortcake, strawberry jam, or just pop them in your mouth whole. Strawberries are also a fruit that lend themselves well to being used in savory combinations, like this salad recipe that is a staple at my summer table.
Strawberry and Spinach Salad with Poppy Seed Dressing
12 oz. baby spinach
1 1/4 c. chopped strawberries
1/4 c. sliced toasted almonds
1/3 c. feta cheese
Place sliced almonds in a ungreased skillet over medium heat. Stir often until golden brown, watching closely so the almonds don't burn. (You can definitely skip this step - the salad tastes just fine with "untoasted" almonds, but the toasting adds an extra layer of flavor!)
Combine all ingredients in a medium sized bowl and top with Poppy Seed Dressing, tossing well to coat.
Poppy Seed Dressing
3 T. sugar
2 T. milk
1 T. white wine vinegar
3 T. lite mayonnaise
1 T. poppy seeds
Combine ingredients in a small bowl, stir with wire whisk until combined. (Tip: I usually make my dressings in a large measuring cup with a pour spout, so I can pour the dressing directly onto the salad with as little mess as possible!)
What are your favorite recipes featuring strawberries?
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