Summer Spinach Salad
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I have had this great summer spinach salad recipe for years now, and it has become a staple in my kitchen during the warmer months. The recipe originally came from a favorite magazine of mine, Quick Cooking, which is now known as Simple and Delicious.
Over the years, this salad has become a go-to for family gatherings, potlucks, and casual summer dinners. It’s a perfect blend of fresh ingredients that come together to create a dish that is both visually appealing and incredibly tasty.
When I first saw this recipe, I thought putting bananas in a green salad sounded a little strange. Bananas are typically reserved for fruit salads, desserts, or even jello, and incorporating them into a spinach salad seemed unconventional. However, my curiosity got the best of me, so I decided to try it.
Let me tell you, it definitely works. The sweetness of the bananas, paired with the juicy strawberries and the crisp spinach, creates a delightful taste that is enhanced by the tangy dressing.
The combination of these ingredients results in a salad that is not only refreshing but also different from the usual summer salads. It’s a unique twist that surprises and delights with every bite, making it a refreshing and enjoyable addition to any meal.
Ingredients to Make Summer Strawberry Spinach Salad
- VEGETABLE OR CANOLA OIL
- ONION (I LIKE RED ONION)
- APPLE CIDER VINEGAR OR RED WINE VINEGAR
- SUGAR
- GROUND MUSTARD
- SALT
- POPPYSEEDS
- SPINACH OR BABY SPINACH
- GREEN ONIONS
- STRAWBERRIES
- BANANAS
- SLIVERED ALMONDS
How to Make Spinach Summer Salad
Start by preparing the dressing. Place the oil, onion, vinegar, sugar, ground mustard, and salt into a blender or food processor. Cover and process the mixture until the sugar is dissolved and the dressing is smooth. Add the poppy seeds and pulse just until they are evenly distributed throughout the dressing.
Combine the fresh spinach, sliced strawberries, green onion, sliced almonds, and sliced bananas in a large salad bowl. Drizzle the prepared dressing over the salad ingredients. Toss the salad gently to coat all the ingredients well. Serve the salad immediately. This recipe makes approximately 14 servings, making it perfect for a family gathering or a summer potluck.
Frequently Asked Questions
Can I make the dressing ahead of time?
Yes, you can prepare the dressing ahead of time. Store it in an airtight container in the refrigerator for up to a week. Shake or stir well before using.
How do I keep the bananas from turning brown in the salad?
To keep the bananas from turning brown, slice them just before adding to the salad. You can also toss the banana slices in lemon juice to slow the browning process.
Can I use other fruits in this easy spinach salad?
Absolutely! Feel free to add or substitute other fruits, such as blueberries, raspberries, or mandarin oranges, for variety and extra flavor.
Is there a substitute for poppy seeds in the dressing?
If you don’t have poppy seeds, you can leave them out or substitute them with sesame seeds for a different texture and flavor.
How do I prevent the salad from becoming soggy?
Dress the salad just before serving to prevent it from becoming soggy. If you’re preparing the salad ahead of time, keep the dressing separate until you’re ready to serve.
How do I store leftovers?
This salad is best enjoyed fresh. If you have leftovers, store the salad and dressing separately in the refrigerator. To maintain its freshness, the salad should be eaten within a day or two.
FOR MORE RECIPES LIKE THIS, TRY:
- Pineapple Spinach Salad
- Spinach Stuffed Shells
- Amazing Spinach Dip
- Hot Spinach and Sun Dried Tomato Dip
Summer Spinach Salad
Real Mom Kitchen
Equipment
Ingredients
Dressing
- ½ cup vegetable oil I use canola
- ¼ cup onion chopped
- 2 Tbsp plus 2 tsp cider or red wine vinegar
- 2 Tbsp plus 2 tsp sugar
- 1 ½ tsp ground mustard
- ½ tsp salt
- 1 ½ tsp poppy seeds
Salad
- 8 cups fresh spinach torn
- 3 green onions sliced (I don’t always add this)
- 2 pints fresh strawberries sliced
- 3 large bananas cut into ½ inch slices
- ½ cup slivered almonds toasted (it works fine if they are not toasted too)
Instructions
- Place the first six ingredients into a blender or food processor; cover and process until the sugar is dissolved. Add the poppy seeds; process just until blended.
- In a salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Serve immediately. 14 servings.
Nutrition
