Strawberry Salad Recipe

This Applebee’s Strawberry Salad is a bright mix of fresh strawberries, spinach, almonds, and a homemade poppy‑sesame dressing. It’s fast to toss together, feels fancy without fuss, and perfect for a light lunch or easy weeknight side.

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Quick Summary

• Prep time: 10 mins
• Cook time: 0 mins
• Flavor: tangy, fresh, a little sweet
• Great for: hot days, easy lunches, pretending it’s summer all year

Why I Like This Recipe

Not gonna lie, I made this because I had spinach that was about to die in the fridge and like… too many strawberries. Threw it together with a homemade dressing and it kinda slapped. That dressing? Sweet, tangy, and weirdly addictive. Makes boring greens taste like a treat.

Ingredients

For the dressing:

• ½ cup white sugar
• ½ cup olive oil
• ¼ cup white vinegar
• 2 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1 tbsp minced onion
• ¼ tsp paprika
• ¼ tsp Worcestershire sauce

For the salad:

• 1 qt strawberries, cleaned + sliced
• 10 oz fresh spinach, torn up a bit
• ¼ cup slivered almonds

How To Make Strawberry Salad

1. Make the dressing: Toss everything into a bowl — sugar, oil, vinegar, seeds, onion, paprika, Worcestershire. Whisk until it stops looking weird. Chill it for at least an hour.
2. Build the salad: Mix your spinach, strawberries, and almonds in a big bowl.
3. Dress it up: Pour the chilled dressing over the top. Toss gently. Don’t drown it.
4. Let it sit: 10–15 mins in the fridge helps the flavors settle in. Then eat.

Tips for Success

• Slice the strawberries kinda thick — they hold up better.
• Chill the dressing, always. Warm dressing on spinach? Nope.
• Toss gently or the spinach bruises and sulks.
• Add grilled chicken if you want it to feel more like a meal.

Storage

• Dressing: Good in the fridge for a few days. Shake before using.
• Salad (undressed): Lasts a day or two. Don’t mix until you’re ready to eat or it’ll get soggy.

FAQS

• Can I make this ahead of time?
  Yeah — just keep the dressing separate ‘til go-time.
• What’s a good sub for almonds?
  Walnuts or pecans are solid. Even sunflower seeds work.
• Is this gluten-free?
  Yep, just double-check your Worcestershire.
• Can I use baby spinach?
  Sure. It’s softer, so just be extra gentle when tossing.
• Can I use bottled dressing?
  I mean, yeah. But this homemade one is really what makes it.

Common Mistakes and How to Dodge Them

• Not chilling the dressing: The flavors need time to hang out — don’t skip the fridge nap.
• Overdressing the salad: It’s salad, not soup. Add the dressing bit by bit and taste.
• Cutting the strawberries too small.: Tiny pieces turn mushy fast. Quarter them or do thick slices.
• Skipping the onion: Even if you’re not an onion fan, it adds a subtle bite that balances the sweet.
• Using low-quality oil: You’ll taste it. Go for decent olive oil — doesn’t have to be fancy, just not weirdly bitter.

Nutrition Facts (Per Serving)

• Calories: 187 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 60mg
• Potassium: 250mg
• Total Carbohydrate: 16g
• Dietary Fiber: 3g
• Sugars: 11g
• Protein: 2g