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Strawberry Poppy Seed Blueberry Spinach Salad

A hand-tossed detox and antioxidant boosting salad with crisp, organic baby spinach, sliced strawberries, fresh blueberries, chopped pecans, crumbled Gorgonzola cheese and tossed with a strawberry poppy seed vinaigrette dressing.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 -3
Author Jessica Knott

Ingredients

  • 6 ounces organic baby spinach
  • 1/2 cup blueberries
  • 1 cup strawberries , sliced
  • 1/3 cup pecans
  • 1/4 cup Gorgonzola cheese
  • For the Dressing
  • *Marzetti Simply Dressed Strawberry Poppy Seed Vinaigrette (OR)
  • 1 package (16 ounces) frozen unsweetened strawberries, thawed
  • 6 tablespoons lemon juice
  • 1/4 cup sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1/8 teaspoon poppy seeds

Instructions

  • Place baby spinach, blueberries and sliced strawberries in a large bowl. Pour dressing over the top of the salad and toss with pecans and cheese.
  • For the Dressing
  • Use store bought Marzetti Simply Dressed Strawberry Poppy Seed Vinaigrette or follow these directions to make your own*
  • Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a large bowl or jar; cover and store in the refrigerator. Yield: 2-1/2 cups.