Spinach Salad with Pickled Strawberries and Poppyseed Dressing

Name: Spinach Salad with Pickled Strawberries and Poppyseed Dressing
Ingredients: 3 tablespoons honey; 2 tablespoons Dijon mustard; ⅔ cup (165 ml) canola oil; ⅓ cup (75 ml) apple cider vinegar; ¼ teaspoon freshly ground black pepper; 2 tablespoons poppy seeds; 1 large egg; ½ teaspoon salt; 1 tablespoon sugar; 1 bay leaf; ½ cup (120 ml) red wine vinegar; 1 cup (165 g) sliced strawberries; 1 cup (95 g) thinly sliced white button mushrooms; ½ red onion, thinly sliced; 10 ounces (280 g) spinach; 1 teaspoon salt

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

Strawberries in a spinach salad: good. Pickled strawberries in a spinach salad: better. Pickled strawberries and poppyseed dressing in a spinach salad: best.

Ingredients

For the dressing

⅔ cup (165 ml) canola oil
⅓ cup (75

Gluten-free
Vegetarian
Summer

Method

Make the dressing

Put the oil, vinegar, honey, mustard, egg, salt, and pepper in a blender and blend until smooth. Stir in the poppy seeds. Refrigerate until ready to serve.

Make the salad

Put the strawberries in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the vinegar,