Spinach Salad with Strawberry–Poppy Seed Vinaigrette by
Source: Arthritis Foundation
1 16 oz. container strawberries (about 20 large), tops removed
1 small shallot, finely chopped
2 Tbs. apple cider vinegar
1/2 tsp. salt
Freshly ground pepper
1/4 cup extra virgin olive oil
1 Tbs. poppy seeds
4 ounces baby spinach (about 4 big handfuls)
1/2 cup crumbled feta cheese
3/4 cup chopped walnuts
1/4 cup pickled red onions (recipe follows), optional
16 oz. container strawberries (about 20 large), tops removed
Slice half the strawberries and set them aside for the spinach salad. Remove the hulls from the remaining berries so that only the red parts remain, and coarsely chop.
Place the chopped strawberries, shallots, vinegar, salt and a few grindings of pepper in a blender, and blend on high until smooth. Add the oil and poppy seeds, and blend again. Season to taste with salt and pepper if needed and transfer to a serving container.
Place the spinach, feta, walnuts, onions and reserved strawberries in a large bowl. Add strawberry–poppy seed vinaigrette (to taste) and toss the spinach salad just before serving.