A few weeks ago, a few of my friends and I co-hosted a Spring Ladies’ Luncheon for our church. We used to serve sandwiches and salad for these luncheons, but found that all the salad would be gone in a flash, leaving a platter full of sandwiches nearly untouched. So, over the years, we have gradually adjusted the menu to include lighter and healthier fare, often consisting of a few green salads, a pasta salad and a fruit platter. Everyone seems to be happy with the nice assortment of fresh salads so we’ve stuck with it.
For this luncheon, we served a simple spread of fresh fruit, Chicken Pasta Salad with Mustard Vinaigrette and this Strawberry Spinach Salad with Poppy Seed Dressing. I snuck a couple of shots using my iPhone before we all dug in.
With fresh strawberries coming into season, I immediately thought of making a traditional Spinach Strawberry Salad with a Poppy Seed Dressing. I first had this salad a number of years ago and was instantly hooked. This is an easy salad to make for a crowd as there are just a few ingredients in the salad itself. I bought a few large containers of baby spinach and one large container of strawberries from Costco’s to make enough salad for 30 women.
What are your favorite Spring or Summer salads? I’d love to hear your ideas. I’m co-hosting a Ladies’ Night Out next week and am looking for some easy salad recipes. Leave your ideas/recipes/pins in the comments below please.
- 8 large handfuls of baby spinach, washed
- 2 pints fresh strawberries, halved
- ½ cup slivered almonds, toasted
- ½ cup olive oil
- ¼ cup raspberry, apple cider or rice vinegar
- ¼ cup honey
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1 teaspoon minced onion
- ¼ teaspoon Worcestershire sauce
- Toss Salad ingredients together in a large salad bowl.
- Whisk together Dressing ingredients. Drizzle lightly over salad just before serving.
This post has been linked up to Beyond the Peel’s Whole Food Wednesdays event.