Strawberry Salad Recipe

This Strawberry Salad is a real show stopper, perfect for a summer picnic or a light lunch. It isn’t usually made with minced onion in a sweet dressing—fruit salads are often strictly sweet—but we’ve included it here to add a savory depth that balances the sugar and strawberries perfectly. To make it extra nutty, you can toast the slivered almonds in a dry pan for a few minutes before tossing. Not traditional, maybe, but very delicious.

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Strawberry Salad Recipe Ingredients

• For the Dressing:
  • 1/2 cup white sugar
  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 1 tbsp minced onion
  • 1/4 tsp paprika
  • 1/4 tsp Worcestershire sauce
• For the Salad:
  • 1 qt strawberries, cleaned and sliced
  • 10 oz fresh spinach, washed and torn
  • 1/4 cup slivered almonds

How To Make Strawberry Salad Recipe

1. Make the dressing: In a medium bowl or a jar with a tight lid, combine the white sugar, olive oil, white vinegar, sesame seeds, poppy seeds, minced onion, paprika, and Worcestershire sauce. Whisk vigorously (or shake the jar) until the mixture emulsifies and stops looking separated.
2. Chill the dressing: Place the dressing in the refrigerator for at least 1 hour. This allows the dried spices and minced onion to rehydrate and the flavors to meld together.
3. Build the salad: In a large salad bowl, combine the torn fresh spinach, sliced strawberries, and slivered almonds.
4. Dress it up: Pour the chilled dressing over the salad ingredients. Start with half the dressing and add more to taste—don’t drown it. Toss gently to coat the leaves.
5. Let it sit: Allow the dressed salad to sit for 10 to 15 minutes in the fridge before serving. This brief rest helps the flavors settle into the spinach leaves without making them completely soggy.

Recipe Tips

• The Whisk Workout: The dressing contains a lot of oil and sugar. You must whisk it until it is fully emulsified (thick and creamy looking) before chilling, otherwise, the oil will separate and float to the top.
• Toast the Nuts: While the recipe calls for raw almonds, toasting them in a dry skillet for 2-3 minutes releases their natural oils and adds a much satisfying crunch and flavor depth.
• Dry Fruit: After washing your strawberries, pat them completely dry with paper towels before slicing. Excess water on the fruit will water down your dressing and prevent it from sticking to the spinach.
• The Onion Hack: If raw onion is too sharp for you, soak the minced onion in the vinegar for 5 minutes before adding the rest of the dressing ingredients. This takes the bite out of it.

What To Serve With Strawberry Salad Recipe

This Strawberry Salad Recipe is a vibrant side that brightens up any meal. It pairs beautifully with grilled meats, specifically Grilled Chicken Breast or Pork Tenderloin, as the sweet acidity cuts through the savory char. For a brunch spread, serve it alongside a rich Quiche Lorraine or Eggs Benedict. It is also substantial enough to be a light main course if you top it with crumbled goat cheese and a slice of crusty Baguette.

How To Store Strawberry Salad Recipe

• Refrigerate: If the salad is undressed, store the components separately in the fridge for up to 3 days. Once dressed, the spinach will wilt quickly, so it is best eaten within 24 hours.
• Leftover Dressing: The dressing keeps exceptionally well. Store it in a jar in the fridge for up to 2 weeks. Shake well before reusing.

Strawberry Salad Recipe Nutrition Facts

• Calories: 350 kcal
• Fat: 25g
• Carbohydrates: 28g
• Protein: 4g

Nutrition information is estimated per serving.

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