I love this dressing because I usually have the ingredients on hand. And there are only 7 of them. 6 if you omit the champagne poppyseeds. This dressing is the best because it’s sweet, tangy, and an incredibly pretty pink color. And does a magnificent job covering up the taste of spinach! (Always a plus in my book). Read on for more spinach witchery: “I’m for the Chiefs, because, Taylor Swift, obviously.” I butted in. “Wait Val, but Taylor doesn’t play football. She’s not on the Chief’s team. Why are you rooting for the Chief’s?” She got this really confused look on her face, but then rallied. She said confidently, “You know why.” I said, “Well yeah, I know why. But do you know why??” “Because…Taylor Swift!!” When the final touchdown was scored, she and her little friends screamed the loudest and the longest. My brother Nathan sent me a tweet he saw right after the game ended, “Millions of fans just started watching football this year and now have the misconception that sports are fun. This isn’t how it works! You’re supposed to end every season angry, and maybe, just maybe, someday you’ll win it all (but really you won’t.” I’m not really that into sports, but I have to say, that was the funnest I’ve ever had watching 5 hours of football. Valentine nailed it I think. Team Taylor! Poppyseed-less dressing is one thing, but listen to this: Years ago, one of Eric’s coworker’s (who is also a member of my church and doesn’t drink alcohol) was out at a business lunch. Everyone at the table was ordering fancy cocktails. He decided to branch out: “I’d like a virgin mimosa please!” Waitress: “So you want…a glass of orange juice?” Facebook | Pinterest | Instagram But every time I’m served a version of this salad (we’ve all had this salad before, right?) I feel like I’m a koala bear gnawing on eucalyptus leaves. A cow with alfalfa sticking out of it’s giant mouth. Spinach stems are my nemesis! The solution? CHOP. I love to serve this salad on Easter Sunday. Have you got your menu mapped out yet? Add this salad, if not. It’s a huge crowd pleaser, it’s ridiculously easy to put together, and it’s the perfect spring or summer salad recipe. Plus, need I reiterate how amazing you are going to feel shoveling this much spinach in your body?? Look at you!!
apple cider vinegar dried mustard powder red onion Kosher salt poppy seeds sugar olive oil
baby spinach strawberries goat cheese sliced almonds, toasted
The dressing is pink because of the red onion. Give it a taste! It’s seriously so good. Decide if you want to add a lil more salt n pepper. You can make the dressing ahead and store in the fridge for several weeks! I love to keep this dressing on hand, I put it on all kinds of stuff. If you are one of Mrs. Piggle Wiggle‘s Tiny-Bite Takers (like me) take a minute to chop up your spinach. For me, chopping is the difference between an amazing salad experience and being slightly annoyed the whole time I’m eating. Spinach leaves are huge, okay?? I know they are flexible and technically you can just shove them in, but I hate the whole process of forking in a bite, errant spinach stems sticking out every which way, getting salad dressing all over my lips and having to mop my face with a napkin, feeling like I need a shower…and repeating. I want to feel messy when I’m eating a burger, not when I’m eating a salad. So. I chop the spinach into smaller pieces. I swear, once you try this, you will never go back, and your guests will kiss you for being so kind. Add your spinach to a large bowl… and top with the strawberries. AN INAPPROPRIATE NUMBER OF STRAWBERRIES. We are calling this a spinach salad guys, but really it’s strawberry salad, yes please. Add some red onions if you want to be a grown up. I am not a crazy onion lover, but I genuinely love the color and bite they give to the sweetness of the strawberries and the dressing. And don’t forget the goat cheese! You could also use feta cheese or bleu cheese if you prefer. I like to add the cheese before I dress and toss the salad, so that the cheese melds a little bit into the spinach as you toss. Finally, drizzle on the dressing. Only do this the MOMENT before you are going to eat, because the spinach will start to wilt as soon as the dressing hits it, and it will wilt even faster if you chopped your spinach. Eat it right away! It’s so addictive. You would never voluntarily eat this much spinach in your life (without blending it first), but here you are, look at you, you health machine.
Simply Amazing Grilled Chicken » only 6 ingredients, but it’s heaven Lemon Tarragon Grilled Chicken » tangy and delicious, and you don’t even have to turn your oven on Slow Grilled Mustard Chicken » so tender, so moist, so much flavor – love this one Laura’s Meatball Sub Recipe » let the slow cooker do the heavy lifting in this comfort food meal Soft and Fluffy Parker House Rolls » guys, there’s BUTTER in the center of the rolls, I mean c’mon Cheddar Biscuits » yes, the same ones they make at Red Lobster! Garlic and Rosemary Skillet Bread » if you’re garlic obsessed like me this is your bread
So eat up, share with neighbors, and do your best to think about just how much you need before tossing the salad together. If you are my husband Eric, save the dressed salad and eat it for lunch the next day while your children make retching noises in the background. (We have low standards over here maybe??) Now, the whole story changes if you have leftover salad components, like plain spinach and sliced strawberries. These can be stored in airtight containers in the refrigerator for 2-3 days. Keep the spinach as dry as possible. I always add paper towels to the container. Once sliced or chopped, strawberries and spinach can give up the ghost quickly, so keep an eye on your salad ingredients to make sure they’re still good. There is one bright spot in this sad leftover story. The dressing will last for weeks in the fridge! Let it sit on the counter for a few minutes to allow the oil to return to liquid, shake it up, and boom good to go.
