- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: 2 cups
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Celebrate spring with this stunning strawberry-centric salad. Fresh strawberries and grilled pineapple supply succulent sweetness, while edamame and almonds add plenty of crunch. An easy strawberry-and-poppy-seed dressing ties it all together.
Ingredients
- 3 cups strawberries hulled and halved, divided
- 3 tablespoons white wine vinegar
- 2 teaspoons pure cane sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- 4 ½-inch slices peeled and cored pineapple
- 1 6-oz. package fresh baby spinach
- 1 cup fresh or frozen edamame, cooked according to package directions and cooled
- ¼ cup fresh chives, cut into ½-inch pieces
- ¼ cup sliced almonds, toasted
Instructions
- For the dressing, in a blender or food processor combine 1 cup of the strawberries, the vinegar, the sugar, and the mustard. Cover and blend or process until smooth. Stir in the poppy seeds
- Grill the pineapple, covered, over medium-high 6 to 8 minutes or until grill marks appear, turning once; cool. Cut into bite-size pieces.
- In an extra-large bowl combine the remaining strawberries, the pineapple, the spinach, the edamame, and the chives. Drizzle with dressing; toss. Top with almonds.
Nutritional Information:
Per serving (2 cups): 121 calories, 17 g carbohydrates, 5.8 g protein, 4.6 g total fat, 0.3 g saturated fat, 0 g cholesterol, 57 mg sodium, 5.1 g fiber, 9.8 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (2)
(5 from 2 votes)I absolutely cannot stand the taste of even a tiny bit of mustard. I know I can leave it out, but do you have any suggestions for a substitute?
This is the best dressing I’ve ever tasted!