It’s quite simple to throw this salad together and yet it’s very festive and pretty. I mix up all the dressing ingredients in a pint jar. Makes it easy. Just put the lid on and shake! You can serve the dressing on the side or tossed in with the salad. I usually toss in it when I’m serving a bunch of people and know it will be eaten soon but serve it on the side when I know it’ll be in the fridge and enjoyed over the next couple days. 

I toast the sliced almonds by heating up a cast iron pan over medium high heat. Once it’s hot, add the almonds and toast for a couple minutes keeping a watchful eye on them because they go from toasted to burnt really fast. If you smell them, they’re done. Remove them from the hot pan and let them cool before adding them to the salad. 

Ingredients needed to make this beautiful salad: 

• spinach, baby spinach is preferred but you can tear up large spinach jus as well 
• strawberries 
• cucumbers 
• red onion 
• slices almonds, toasted 
• lemon juice 
• olive oil
• honey
• Dijon mustard 
• salt
• minced garlic 
• poppyseeds 

How to Assemble this Spinach Strawberry Salad with Lemon Poppyseed Dressing: 

• In a bowl, toss together the spinach, strawberries, cucumbers, red onion, and almonds.
• In a pint jar, combine all the dressing ingredients, cover, and shake well to combine. 
• Serve and enjoy! Refrigerate leftovers. 

I hope you enjoy this beautiful salad! It’s especially perfect for spring and summer. 
~Rachel Ballinger 🥗🍓

“A lot of living happens in the kitchen.”   ~Rachel

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Strawberry Spinach Salad with Lemon Poppyseed Dressing

A crisp salad perfect for any occasion with the beautiful colors of green spinach and cucumbers, red strawberries and onions, a sprinkling of toasted almonds, and a zesty lemon poppyseed dressing.

Course Side Dish

Cuisine American

Keyword Salad, Side Dish, Spinach, Strawberry

Total Time 15 minutes minutes

Servings 8 Servings

Author Rachel Ballinger

Ingredients

Salad:

• 6 oz baby spinach
• 1 cup sliced strawberries
• 1 cup sliced cucumber
• 1/2 half red onion thinly sliced
• 1/4 cup sliced almonds toasted

Dressing:

• 1/2 cup lemon juice
• 1/2 cup olive oil
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1 tbsp minced garlic
• 1 tbsp poppyseeds

Instructions

• In a serving bowl, combine the spinach, strawberries, cucumbers, red onion, and toasted almonds. Toss together mix.
• Assemble the dressing by placing all ingredients in a pint jar, putting the lid on, and giving it a good shake to combine.
• Serve the salad with the dressing on the side.

The post Strawberry Spinach Salad with Lemon Poppyseed Dressing appeared first on My Everyday Ordinary Life.

The walnuts are optional and I never add them because of our personal preference. Also good to note, that this salad is best the first day. It’ll last a day or two but not more. I would serve it the day I mix it up. 

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Creamy Cranberry Salad

This festive creamy cranberry salad is perfect for your holiday table. A little sweet, a little tart, and just hits the spot.

Course Dessert

Keyword Cranberry, dessert, Salad

Author Rachel Ballinger

Ingredients

• 3 cups fresh cranberries chopped (12 oz pkg)
• 1 apple chopped
• 1 20 oz can crushed pineapple, drained
• 2 cups miniature marshmallows
• 2/3 cup sugar
• 1/8 tsp salt
• 2 cups whipped cream (8 oz. tub)
• 1/4 cup walnuts or pecans chopped, optional

Instructions

• Pulse cranberries and apple in food processor to chop them or chop with a knife.
• In a bowl, combine the first six ingredients. Cover and refrigerate overnight.
• Fold in whipped cream and nuts right before serving. Refrigerate leftovers.

The post Creamy Cranberry Salad appeared first on My Everyday Ordinary Life.