RECIPE: Strawberry Spinach Salad
Strawberry Spinach Salad
By: BellyFull.net
Prep: 15 mins
Servings: 4
Ingredients
For the salad
- 6 ounces of baby spinach
- 1½ cups sliced strawberries
- 1½ cups thinly sliced cremini or button mushrooms
- ½ large ripe avocado, cubed
- ¼ cup crumbled goat cheese (optional)
- ¼ cup sliced almonds
- 2 scallions, diced
For the poppy seed dressing*
- 6 tablespoons mayonnaise*
- 2 tablespoons half & half*
- 2 tablespoons granulated sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon poppy seeds
- ¼ teaspoon dry mustard powder
- Pinch of salt
Instructions
- In a large bowl, combine all the salad ingredients, except the dressing.
- In another bowl, whisk together all the ingredients for the dressing until combined and smooth.
- Lightly dress the salad right before serving and toss to coat.
- Enjoy!
*Modifications for the dressing to reduce saturated fat and add in healthful fats by using:
- 3 tablespoons of plain Greek yogurt + 2 tablespoons of mayonnaise + 1 tablespoon of milk or unsweetened plant-based milk
- 2 tablespoons of extra virgin olive oil + 2 tablespoons for plain Greek yogurt + 1 tablespoon of mayonnaise + 1 tablespoon of water
- avocado-based mayonnaise or a light mayonnaise instead of regular mayonnaise
About the Recipe
This recipe was provided by UC Davis alum Amy Flanigan ’93, who created the Belly Full food blog in 2009. For helpful tips and variations, as well as many more recipes, visit BellyFull.net.
Special Thanks
Students with the Department of Nutrition prepared this dish in the kitchen at the Food Innovation Lab at the Robert Mondavi Institute for Wine and Food Science.
