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Spinach Salad with Summer Fruit

A white ceramic plate rests on a wooden table along with a napkin, knife, fork, to-go container, and a green can of La Croix sparkling water. On the plate is a salad composed of spinach leaves, pecan pieces, red onion slices, strawberry pieces, goat cheese, and a small plastic container of vinaigrette dressing. Photo by logan jeffrey on Unsplash.
Cooking Method
Equipment Needed ,
Courses
Difficulty Beginner
Time
Prep Time: 5 mins Total Time: 5 mins
Best Season Summer
Description

This salad can be served as a complete meal by adding protein such as chicken, tofu, or shrimp. To cut perfect rounds from a log of goat cheese, use a piece of dental floss as a “knife.”

Ingredients
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 ounces goat cheese (in a log, not crumbled)
  • 6 cups baby spinach leaves
  • 1/2 cup fresh blueberries
  • 3/4 cup fresh strawberries, sliced
  • 2 tablespoons sunflower seeds
  • Purchased poppy seed dressing
Instructions
  1. Make the seasoningIn a small bowl, combine the poppy seeds with the salt, pepper, and paprika.
  2. Prepare the cheese wheelsUsing a piece of unflavored dental floss held taut, slice four 1/3-inch rounds from the log of goat cheese. Roll the rounds’ edges in the spice mixture and set them aside.
  3. Create the saladDivide the spinach between two dinner plates or salad bowls. Top each salad with the blueberries, strawberries, and sunflower seeds. Set two goat cheese rounds on top of each salad.
  4. ServeServe the salads with poppy seed dressing on the side.
Read it online: https://recipes.katyscott.com/recipe/spinach-salad-with-summer-fruit/