Name: Strawberry salad with poppy seed dressing
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 120 gram baby spinach, rinsed; 250 gram strawberries, hulled, sliced; 50 gram feta cheese, crumbled; 2 tablespoon sliced almonds; Poppy seed dressing; 2 1/2 tablespoon white sugar; 1/4 cup white vinegar; 1/2 teaspoon salt; 1/2 teaspoon mustard powder; 1/2 teaspoon grated onion; 1/2 cup olive oil; 1/2 tablespoon poppy seeds

Strawberry salad with poppy seed dressing

This fresh and colourful strawberry salad is the perfect accompaniment to a summer barbecue meal. The mixture of sweet, sour and salty makes it simply irresistible!

For Sophie Gray’s best strawberry tips and tricks, go to In season with Food magazine: strawberries.

Ingredients

120 gram baby spinach, rinsed

250 gram strawberries, hulled, sliced

50 gram feta cheese, crumbled

2 tablespoon sliced almonds

Poppy seed dressing

2 1/2 tablespoon white sugar

1/4 cup white vinegar

1/2 teaspoon salt

1/2 teaspoon mustard powder

1/2 teaspoon grated onion

1/2 cup olive oil

1/2 tablespoon poppy seeds

Method

1.Combine the Poppy seed dressing ingredients in a jar and shake well to emulsify.

2.Place the baby spinach leaves in a bowl, add strawberries and toss gently with 4 tablespoons of the dressing.

3.Crumble in the feta cheese and scatter over the almonds.

• If avoiding dairy, you could omit the feta cheese in this recipe. • Leftover dressing will keep in the fridge for up to 2 weeks, and goes particularly well with cucumber or avocado.
Note

Sophie Gray

Ingredients

Method

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