Today we’re eating this salad.
This salad that I’ve become so freaking obsessed with over the last few days that I can’t stop making it. It’s simple, it’s light, it’s fresh, and it’s also kind of beautiful to look at, sooo.. I mean.. what more can you ask for when searching for a perfect summer salad?
Also, tomorrow is the 4th of July, so I’m thinking this would make for a delicious option to bring to any BBQ’s you’re attending or if you need one more thing to add to your festive tablescape. While it’s not red, white, and blue, who the hell still wouldn’t enjoy a fresh salad on a hot-ass summer day?
Seriously — this salad is bomb.com, and Iv’e already made it twice in the last two days. Partly because I live a life of repetition in everything that I do, but also because it’s so damn good and so damn easy, that it’s just been the best thing to reach for and whip up real quick!
Things to top this salad with:
* grilled chicken
Don’t be me and not have these things on hand at all times, because those added components would ~elevate~ TF out of this dish.
STRAWBERRY + CUCUMBER SPINACH SALAD
(in a poppyseed dressing)
1 5oz bag of baby spinach
1 large cucumber, sliced
1 cup of sliced strawberries
100g red onion, sliced
2 tbs balsamic glaze (i just use a bottled version)
1 cup vegetable oil
1/3 cup sugar
1/2 cup white vinegar
1 tsp salt
1 tsp dried mustard
1 tbs poppy seeds
In a large bowl, add spinach, sliced cucumbers, sliced strawberries, red onion, and prepared poppy seed dressing. Gently toss everything together to coat, then top with a drizzle of balsamic glaze.
to make the dressing:
In a blender, combine sugar, vinegar, salt, and mustard and process for 20-25 seconds. With the blender on high, slowly and gradually add in your oil, then stir in your poppy seeds.
HOVER OVER THIS IMAGE TO PIN IT FOR LATER!
Need some more 4th of July ideas? I got you.
Happy 4th of July, ya’ll! Don’t die.