Description
This summery salad is normally made with spinach, but it's surprisingly tasty (and a little more substantial) when made with shredded kale. Sweet strawberries, tangy goat cheese and toasty sliced almonds add bright colour and flavour to the mix.
Ingredients
Scale
Creamy Poppyseed Dressing:
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 3 tbsp white vinegar
- 2 tbsp olive oil
- 2 tbsp finely minced shallot
- 1 tbsp sugar
- 2 tsp poppy seeds
- Salt and pepper
Strawberry-Spinach Salad:
- 6 cups baby arugula (or any other peppery green)
- 1 cup sliced strawberries
- 1/2 cup pecorino fresco cheese, cubed
- 1/2 cup toasted sliced almonds
Instructions
Prepare the Dressing:
- In a small bowl, whisk together the yogurt, mayonnaise, vinegar, olive oil, minced shallot, sugar and poppy seeds until smooth. Set aside.
Prepare the Salad:
- In a large bowl, toss the greens with 1/4 cup dressing, and toss until the greens are evenly coated. (Feel free to add more dressing, if you like, or transfer the leftovers to a small jar and refrigerate for another day.)
- Divide the dressed greens between four salad bowls. Top off with strawberries, cheese and sliced almonds, and serve immediately.
- Prep Time: 15 mins
- Category: Appetizer
- Method: Raw
- Cuisine: American