I'll admit, I wasn't quite ready for spring yet this year. I've had a case of the springtime-blues. I'll take all the cool weather I can get here in Texas, but I can already feel the daunting heat of summer rearing it's ugly head. We've already hit the 90's, ugh!
I paired this is a lovely spring inspired lemon poppyseed vinaigrette with a spinach salad that's clearly gearing up for summer! Eating this for lunch has really given me a kick in the right direction to stave off those springtime-blues.
Hello, beautiful. Drool.
One thing I love about spring is heading into summer fruit season. Summer fruits are some of my favorites. Berries, peaches. and cherries. Oh, my!
Berry Spinach Salad & Lemon Poppy Seed Vinaigrette
Servings: 6 • Size: • Calories: 324.2 • Fat: 24.4 g • Carb: 24 g • Fiber: 4.6 g • Protein: 5.4 g • Sugar: 17.9 g • Sodium: 153 mg
6 Cups Fresh Baby Spinach
1 1/2 C. Strawberries, Diced
1 1/2 C. Blueberries
6 Tbsp. Walnuts, Chopped/Pieces
6 Tbsp. Reduced Fat Blue Cheese Crumbles
1/4 C. Rice Wine Vinegar
1/4 C. Honey
1/2 C. Olive Oil
1 Tbsp. Poppy Seeds
1 Tsp. Dry Mustard
1 Tsp. Lemon Juice
1/4 Tsp. Onion Powder
Salt & Pepper To Taste
Prepare the vinaigrette by combining all ingredients into a small bowl. Give a good stir, whisk or shake and place in the fridge for at least 30 minutes to cool.
Once ready, prepare your salad by placing 1 c. of spinach onto each plate and top with 1/2 c. strawberries, 1/4 c. blueberries, 1 tbsp. walnuts, 1 tbsp. blue cheese. Give the vinaigrette another good shake and top off each salad with 3 tbsp. of the lemon poppy seed dressing.