Strawberry Pecan Salad with Poppyseed Vinaigrette
When the temperature gets too spicy outside, the last thing I want to do is turn the oven on. Thankfully, this dish doesn’t require any heat and is the perfect go-to for a refreshing and light meal.
This vegetarian option is a great way to please a variety of guests this summer but if you want to add some extra protein, get the BBQ revved up and top it with grilled salmon or chicken.
Strawberry Pecan Salad with Poppyseed Vinaigrette
Servings: 2
Ingredients
- 4 cups fresh spinach
- 1 1/2 cups strawberries sliced
- 1/2 cup raw pecans chopped
- 3 tbsp goat cheese*
Poppyseed Vinaigrette Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 1 1/2 tbsp sugar
- 2 tsp poppy seeds
- 1 green onion finely chopped
- 1/2 tsp salt
- Pinch paprika
Instructions
- In a small bowl, combine all the ingredients for the dressing. Whisk together, mixing well and set aside.
- Place the spinach leaves in a large bowl and top with strawberries and pecans. Sprinkle on the goat cheese.
- Right before serving, drizzle the dressing over the salad.
- Serve with grilled salmon or chicken (optional) and enjoy!
Notes
*I love herbed goat cheese but you can opt for your personal favourite!
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