Summer has arrived early around here, and we’ve been doing all of our usual summertime things early too! That includes some of what we’ve been eating as well.
A long time ago, before we had kids, I found a recipe for Strawberry Poppyseed Dressing and Salad. I know it is from a long time ago because I have it written in the back of the cookbook that my college roommate gave to me, and I used to make it all the time before we had kids but I hadn’t made it in years and years. Recently we were planning out our meals and my husband said, “Didn’t we used to make a strawberry spinach salad a long time ago?”
Yes, yes we did, and the recipe was right where I remembered it was.
The recipe for the salad itself is simple: strawberries and fresh spinach leaves (or you can use Romaine or Boston Lettuce instead of spinach).
The recipe for the dressing is below. I also know my friend Donna makes a similar salad also, so when I find out her recipe for dressing, if it’s any different I’ll post hers at a later date as well.
STRAWBERRY POPPYSEED DRESSING
2 Teaspoons Honey
1/4 cup lowfat strawberry yogurt (I always do a cup of yogurt and increase the other ingredients accordingly.)
1/4 tsp. poppyseeds
1 cup sliced strawberries (or as many as you want.)
Chopped pecans (optional and we don’t use them.)
Mix first three ingredients for dressing.
Arrange salad on a plate.
Top with sliced strawberries.
Drizzle dressing over the top.
Add chopped pecans if desired.
This salad makes a great dish to bring to a summertime BBQ or party!