Ensalada de espinacas y fresas con aderezo de semillas de amapola

Ingredientes

• 3/4 cup raw walnuts ((chopped))
• 8 oz fresh baby spinach
• 1/2 small red onion ((thinly sliced) )
• 16 oz fresh strawberries ((hulled and sliced))
• 1/2 cup crumbled feta cheese
• 2 Tbsp apple cider vinegar
• 2 Tbsp white distilled vinegar
• 3 Tbsp avocado oil
• 1 1/2 Tbsp poppy seeds
• 2 Tbsp honey
• 1 tsp dijon mustard
• 1/2 tsp salt
• 1/8 tsp black pepper

Preparación

1. 1

   --- Directions: ---

2. 2

   Make the Poppy Seed dressing: Prepare the dressing: Layer all the poppy seed salad ingredients in a pint-sized jar in the order given. Shake well until combined and emulsified. Keep refrigerated and always shake well before using.

3. 3

   Clean the strawberries and slice: Soak the strawberries in cold water (enough to cover the tops) with two tablespoons of white distilled vinegar for two minutes (longer for storing in the fridge) to remove dirt and impurities. Wipe clean and slice into 1/8" thick slices. Set aside.

4. 4

   Soak the onions in water: Place the sliced onions in a bowl and soak in cold water for 5-10 minutes to remove the harsh aftertaste of raw onions. Remove and pat dry. Set aside.

5. 5

   Toast the walnuts in a dry skillet over medium heat until fragrant and darker brown, stirring constantly to prevent them from burning (about 5 minutes). Cool.

6. 6

   Assemble the spinach salad with strawberries: Assemble the salad: Place the spinach in a large salad bowl, add the sliced strawberries, crumbled feta cheese, sliced onions, and toasted walnuts. Gently toss with the poppy seed dressing before serving.