Ingredients

The following ingredients have 5 Servings
  • 6-7 cups fresh baby spinach
  • 2-3 cups sliced strawberries
  • 1/2 cup toasted slivered almonds
  • Optional: fried wonton strips
  • 1/4 cup granulated sugar
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 2/3 cup plain Greek yogurt (see note)
  • 1 1/2 teaspoons poppy seeds

Instruction

  • For the salad, place the spinach in a large bowl. Top with the strawberries and almonds and lightly toss.
  • For the dressing, combine all the ingredients together in a jar, close with a lid, and shake like crazy until well combined and smooth. You could also use a blender, but don't add the poppy seeds until all the other ingredients have been blended - stir in the poppy seeds at the end.
  • Toss the salad with the dressing or serve the dressing on the side. The dressing will keep, well covered, in the refrigerator for at least a week. Serve the salad with crispy wontons on top, if desired.
  • For the fried wontons, heat 1/2 cup or so of vegetable or canola oil in a stainless steel skillet until it is hot (and sizzles when you test a piece of the wonton). Cut small, square wonton wrappers into thin strips and fry in the oil until crisp, about 20-30 seconds each side. Remove to a paper-towel lined plate and sprinkle very lightly with salt. Let cool before topping the salad.