Spinach and Strawberry Salad

Makes 8-10 servings

Prep:10 Min. 

2 (6 ounce) packages fresh baby spinach

2 pints fresh strawberries, sliced (optional)

1 cup dried cranberries

¾ cup roasted almonds (in 1 Tbsp olive oil)

Combine all ingredients in a large bowl: toss with ½ cup Sesame-Poppy Seed Dressing just before serving. Top with remaining desired toppings and remaining dressing.

Toppings:

Chopped fresh broccoli

Blanched sugar snap peas

Sliced red onion

 

Sesame-Poppy Seed Dressing

Makes 1 cup

Prep tine: 10 min.

1 cup plain Greek yogurt

2 Tbsp. honey

2 Tbsp. fresh lemon juice

1 tsp. poppy seeds

Whisk together all ingredients in a small bowl.

Store in an airtight container in refrigerator up to 5 days.

 

Raspberry Salad Dressing

Makes about 2 cups

Prep: 5 min.

1 (10-ounce) jar seedless raspberry fruit spread or preserves

½ cup seasoned rice wine vinegar

¼ cup olive oil

Microwave raspberry spread in a microwave-safe bowl

Until melted. Whisk in vinegar and olive oil until blended;

Let cool. Serve at room temperature.

 

Appricot Vinaigrette

Makes 1 ¾ cup

Prep: 5 min.

Pair this vinaigrette with a Romaine lettuce

Salad topped with Red Delicious apple slices.

Microwave fruit spread until melted. Whisk in vinegar and olive oil until blended; cool. Serve at room temperature.

1 (10-ounce) jar apricot fruit spread or preserves

1/3 cup seasoned rice wine vinegar

3 Tbsp. olive oil