Wednesday, May 25, 2016

It's Salad Week at the Abby and I am highlighting salads that I enjoy during the Spring and Summer when fresh fruit is readily available.
The blog foolproof living has an delicious Strawberry, Spinach, and Arugula Salad that is just made to devour with a poppy seed dressing.

Strawberry, Spinach, and Arugula Salad with Lighter Poppy Seed Dressing

Strawberry, Spinach, and Arugula Salad with Lighter Poppy Seed Dressing
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 4
  • For the Poppy Seed Dressing:
  • 1 medium size (or 2 small) shallot, chopped
  • 3 tablespoons white wine vinegar
  • 3 tablespoons maple syrup
  • 1 tablespoon vegenaise or fat-free yogurt
  • ¼ cup extra virgin olive oil
  • 1 tablespoon poppy seeds
  • ½ teaspoon salt
  • For the salad:
  • 4 cups baby spinach, washed and spin-dried
  • 2 cups baby arugula, washed and spin-dried
  • 2 cups strawberries, washed and sliced
  • ¼ cups of pine nuts, lightly toasted
  • ½ cup of ricotta cheese
  1. To make the poppy seed dressing: Place all the dressing ingredients in a medium-size jar and shake vigorously. Place it in the fridge.
  2. To make the salad: Combine the spinach and arugula in a large salad bowl. Stir in the strawberries and pine nuts. Pour the dressing over the salad. Give it a gentle stir. When ready to serve, place small chunks of ricotta cheese on the salad. Serve immediately.
You can substitute pine nuts and ricotta cheese with walnuts and blue cheese.
You can make the poppy seed dressing 2-3 days in advance and keep in a jar in the fridge.


© Abigail Madison Chase

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