1 pint strawberries
1/2 cup almonds (or smoked almonds)
4 ounces goat cheese, crumbled
5 to 8 ounces baby spinach (4 to 5 lightly packed cups)
2 to 4 tablespoons poppy seed salad dressing, store-bought or homemade
Hull and then cut the strawberries into thin slices. If your almonds aren't already toasted, toast them at 350°F for 10 to 12 minutes, until darkened and very fragrant; cool briefly before tossing with salad. (Or not! Warm nuts would be very tasty in this salad.) Set aside a few of the prettiest strawberry slices, a few almonds, and some of the goat cheese to sprinkle over the top of the salad.
Transfer the spinach to a large mixing bowl. Drizzle a tablespoon of the poppy seed dressing over the greens and toss gently to coat. Continue adding tablespoons of dressing as needed until the greens are all evenly slicked with dressing. Gently toss the sliced strawberries, almonds, and goat cheese with the spinach.
Transfer the salad to a large serving bowl. Sprinkle the reserved strawberries, almonds, and goat cheese over the top, along with one last drizzle of dressing.
Recipe Notes
- Strawberry-Arugula Salad: Try arugula in place of the spinach.