Strawberry Spinach Salad

I have always loved the variations on this classic summer salad.

 But I especially love the Lemon Poppyseed Vinaigrette on this baby!

Recipe tweaked slightly from my dear friend, Carrie...

For the salad:

Baby spinach

Strawberries, sliced

Provolone, shredded or julienned

*goat cheese crumbles would also be delish!

Toasted pecans

*I forgot to buy them at the store and thus used sliced almonds - also tasty!

Optional:

Red or green onions, thinly sliced

Fresh blueberries - to make it even more colorful and nutritious.

Sliced grilled (or baked) chicken breasts, seasoned with salt and pepper - to make it a "main" dish, as pictured here.

For the vinaigrette:

1 lemon, juiced and zested

4 Tbsp white wine vinegar

1/2 c sugar

3 Tbsp oil

2 tsp poppyseeds

Place in jar and shake to combine.

Spoon onto salads, using as much as you desire!

(Note:  This dressing is delicious on ANY salad!  Husband-approved.)

Serve with a nice crusty piece of Italian bread,

the perfect vessel for sopping up any leftover dressing!

(Fact:  I love it so much that I am tempted to drink it straight out of the jar.)

For lunch, serve with lemonade or sparkling H20.

For a light dinner with the ladies, it would be wonderful paired with a crisp & clean Sauvignon Blanc or Pinot Grigio, a French rose, or a dry/not-too-sweet Riesling.

Yum to summer salads!

Another one of my faves this year, in case you missed it.
{HERE}

Cheers to your health - and waistline!
:)

~photos by b~