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Spinach, Strawberry & Artichoke Salad {A Perfect Summer Salad!}


Scale

Ingredients

  • 11 1/2 pounds fresh spinach
  • 1 can artichoke hearts, drained and chopped*
  • 2 cups fresh strawberries, stemmed and sliced
  • 1 cup chopped walnuts**

For the Dressing

  • 1/3 cup red wine vinegar
  • 1/2 cup sugar***
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 tablespoon poppy seeds
  • 1 teaspoon dry mustard
  • 1/2 teaspoon paprika

Instructions

  1. For the dressing, heat the vinegar in the microwave until boiling (usually 1-2 minutes – I do this in a large Pyrex glass measuring cup). Add the sugar, lemon juice, and salt and whisk until the sugar is completely dissolved. Allow the dressing to cool to room temperature.
  2. When cooled, add in the oil, poppy seeds, dry mustard and paprika; whisk until thoroughly combined. Set dressing aside.
  3. In a large salad bowl, toss together the spinach, artichoke hearts, strawberries, and walnuts. When ready to serve, add about half of the dressing to the salad and toss again.
  4. Serve the remaining dressing along side the salad and add more as desired!

Notes

Once I used hearts of palm instead of artichokes. It was good, but I like the artichoke hearts better.

*I have used chopped pecans instead of walnuts – equally delicious!

***The hostess that gave me this recipe said she had substituted Splenda for the sugar and made it more diabetic friendly. I haven’t tried that, but if you want to cut the sugar, give it a try!