Spinach, feta, fresh strawberries, and candied almonds with an easy citrus poppy seed dressing.
Servings 6servings
Prep Time 45 minutesmins
Total Time 45 minutesmins
Ingredients
8 oz.Spinach
1pintFresh strawberries, sliced
8oz.Feta, crumbled
For the candied almonds:
1 cupAlmonds, whole or chopped
1/2cupWater
1/2cupGranulated Sugar
1tspGround Cinnamon
For the poppy seed dressing:
1/2cupOlive oil
1/4cupFresh squeezed orange juice
1tbspDijon Mustard
2tbspHoney
2clovesGarlic, minced
1/2tspSalt
Fresh cracked black pepper
1tbspPoppy seeds
Instructions
For the candied almonds:
In a medium saucepan combine sugar, water, and cinnamon. Heat over medium high heat for 5-6 minutes until mixture begins to bubble and thicken. Add in almonds and cook for another 4-5 minutes until the almonds are coated in a thick syrup.
Transfer onto a baking sheet and allow to cool, the syrup should harden and coat the almonds.
For the poppy seed dressing:
In a mason jar combine the olive oil, orange juice, mustard, honey, garlic, salt, pepper, and poppy seeds. Place on the lid and shake well until combined.
In a large mixing bowl add in the spinach, sliced strawberries, and crumbled feta. Drizzle on the poppy seed dressing and toss to combine. Transfer onto a serving platter and top with the cooled candied almonds. Serve immediately.