Strawberry Spinach Salad with Poppy Seed Vinaigrette

By Simply Scratch

Ingredients

1/3 cup red wine vinegar
2 tablespoons granulated sugar
1/2 teaspoon fine salt
1 teaspoon poppy seeds
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1 pinch cayenne pepper
1/4 cup olive oil
5 ounces baby spinach leaves
2 ounces micro greens
1 small handful fresh dill (chopped - about 2 tablespoons)
2 sprigs fresh mint (chopped)
1 quart fresh strawberries (trimmed, halved or quartered if large)
2 ounces pecan halves (toasted and coarsely chopped)
2 ounces pistachios (coarsely chopped)

Prep Time20mins
Servings4

Instructions

MAKE THE VINAIGRETTE:

In a glass jar that has a tight fitting lid, add the sugar, salt and red wine vinegar and stir until dissolved.

Add the poppy seeds, black pepper, onion powder, garlic powder, dry mustard, cayenne pepper and olive oil. Shake well to combine.You will need to stir or shake again before serving.

MAKE THE SALAD:

Toast pecans over medium-low heat, tossing around until smelling toasty and fragrant. Transfer to a cutting board and coarsely chop. You will also need to coarsely chop 2 ounces shelled pistachios.

In a large bowl, combine the baby spinach and micro-greens with the chopped dill and mint. Divide the spinach mixture among bowls.

Top with strawberries, pecans, pistachios and drizzle with the poppy seed vinaigrette.

Add a few grinds of freshly ground black pepper if desired.