July: Additional Meal Side Dish

Spinach and Strawberry Salad with Poppy Seed Dressing with Pasta and Peas

Ingredients

10 oz baby spinach
1 quart strawberries, stems removed and sliced
1/4 cup sliced or slivered almonds, or pistachios, toasted in a 350 F oven for 5 to 10 minutes.

Dressing

1/4 cup white wine vinegar
1/4 cup sugar
1/2 tsp salt
1/2 cup oil (can use vegetable or mild-tasting olive oil)
2 tbsp diced onion
2 tbsp poppy seeds

Instructions

1. Whisk all of the dressing ingredients together in a small bowl, or shake together in a jar. Dressing can be stored in the refrigerator.
2. In a salad bowl, toss spinach with dressing. (You will not need to use all of the dressing).
3. Add strawberries and nuts, toss, and serve.

Yields 8 servings

*Suggestion: Refrigerate the left over dressing and make this salad again later in the week.

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