Paula Deen Spinach and Strawberry Salad

Paula Deen Spinach and Strawberry Salad is a crisp, fresh side salad with baby spinach, juicy strawberries and toasted almonds that comes together in 30 minutes. It's an easy summer potluck side dish for cookouts, church suppers or holiday tables, and it's no-cook and make-ahead friendly too.

Dress the salad right before you serve it, because the lemon and vinegar wilt the spinach fast. Toss it early and you end up with soggy leaves and strawberries that bleed pink into the bowl.

Paula's poppy seed dressing is sweet and tart without any mayo or cream, so it tastes light and clean next to rich Southern mains. Peeling and seeding the cucumber keeps the bowl from turning watery, which helps the salad hold up on a buffet.

Paula Deen Spinach and Strawberry Salad

0.0 from 0 votes

Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking timeminutes

Calories

70

kcal

Tender spinach leaves, sweet strawberries and crunchy almonds get tossed with a quick lemony poppy seed dressing. The cucumber adds a cool crunch, so every forkful stays crisp and bright.

Ingredients

• 1 (10-12 oz) package washed and dried baby spinach
  

• 1/3 cup toasted Sliced almonds
  

• 1 quart hulled and quartered strawberries
  

• 1 whole peeled, seeded, and finely diced cucumber
  

• 1/2 juiced lemon
  

• 2 tablespoons white wine vinegar
  

• 1/3 cup sugar
  

• 1 tablespoon Vegetable oil
  

• 1 teaspoon poppy seeds
  

Directions

• Prep the salad: Toss 1 package baby spinach, 1/3 cup toasted sliced almonds, 1 quart quartered strawberries and 1 diced cucumber in a large salad bowl. Peel and seed the cucumber first, so it doesn't water down the salad.
• Mix the dressing: Combine the juice of 1/2 lemon, 2 tablespoons white wine vinegar, 1/3 cup sugar, 1 tablespoon vegetable oil and 1 teaspoon poppy seeds in a jar. Seal the lid and shake until the sugar dissolves, or whisk it in a small glass dish.
• Dress and serve: Pour the dressing over the salad right before serving, then toss gently to coat. That way the spinach stays crisp and the strawberries keep their shape.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Ball regular mouth mason jars, 12 pack, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this spinach and strawberry salad ahead of time?

You can wash the spinach, quarter the strawberries and mix the dressing a day ahead, then keep everything separate in the fridge. Toss it all together right before serving, since the dressing wilts the leaves quickly.

What can I use instead of almonds?

Toasted pecans or walnuts work well, and they give you the same crunch. Toast them in a dry skillet for a few minutes first, because that brings out their flavor.

Can I use frozen strawberries?

Fresh is best here, since frozen berries turn mushy once they thaw and bleed into the spinach. If fresh ones are out of season, I'd swap in mandarin oranges instead.

How long does the dressing keep?

The dressing keeps in a sealed jar in the fridge for about a week. Give it a good shake before using, because the sugar and poppy seeds settle at the bottom.

What's the biggest mistake with this salad?

Dressing it too early is the one that ruins it, because the acid in the lemon and vinegar breaks down the spinach. Wait until the plates are on the table and it stays bright and crisp.