Description

A simple, fresh, and satisfying summer salad featuring crisp spinach, sweet strawberries, crunchy bacon, and a tangy poppy seed dressing.

Ingredients

Fresh spinach (4-6 cups / 1kg)
Strawberries (1 cup, sliced / about 12-15 berries)
Crumbled bacon or turkey bacon (1/2 cup / 60g)
Nuts (optional) (1/4 cup / 30g)
Poppy seeds (1 tablespoon)
White wine vinegar (2 tablespoons)
Extra virgin olive oil (3 tablespoons)
Honey or maple syrup (1 teaspoon)
Lemon juice (1 tablespoon)
Salt and black pepper (to taste)
Fresh blueberries (optional) (1/2 cup)
Goat cheese crumbles (optional) (2 ounces / 50g)
Cherry tomatoes (optional) (1/2 cup, halved)

Instructions

Wash your spinach thoroughly and dry it well. Slice the strawberries into quarters. Crumble the bacon or turkey bacon into bite-sized pieces. Toast the nuts in the oven for 5 minutes until golden brown.
In a small bowl, whisk together the poppy seeds, white wine vinegar, olive oil, honey, lemon juice, salt, and pepper until smooth and slightly emulsified.
In a large mixing bowl, combine the fresh spinach, sliced strawberries, bacon, nuts, and any optional add-ins like blueberries or goat cheese. Toss gently to distribute evenly.
Pour the dressing over the salad and toss gently with tongs or two spoons. Taste and adjust salt or acidity if needed.
Serve immediately topped with extra poppy seeds, fresh basil, and a drizzle of olive oil.

Notes

The salad is best eaten right away, but it stays good for a few hours if covered. The poppy seeds soak up the dressing and become like little crunchy gems. Use baby spinach or mixed greens; do not use wilted stuff.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 12
Sodium: 450
Fat: 18
Saturated Fat: 4
Carbohydrates: 25
Fiber: 4
Protein: 8

Keywords: strawberry spinach salad, poppy seed dressing, summer salad, healthy lunch, crispy bacon salad, vegetarian salad, gluten free salad