Spinach Strawberry and Brie Salad with Poppy Seed Dressing

May 5th, 2011 by Erin Gennow
Spinach, Strawberry and Brie Salad with Poppy Seed Dressing

Spinach, Strawberry and Brie Salad with Poppy Seed Dressing

Spinach and Strawberry Salad with Brie and Poppy Seed Dressing

Here’s a light and refreshing springtime salad.  This is great for lunch, dinner, or a side.  If serving the salad as an entrée add some slices of French bread and extra fruit on the side.

Prep Time: 10 minutes

Makes: Serves 2 sides or light entrees


8 ounces fresh baby spinach

6 ounces strawberries, thinly sliced

4 ounces Brie type cheese (a double or triple cream), cut into thin slices about ½” square

1-2 tablespoons fresh squeezed lemon juice or white wine vinegar

2 teaspoons basil, minced (optional)

2 teaspoons poppy seeds

¼ cup excellent quality extra virgin olive oil

2 teaspoons honey

¼ teaspoon fine sea salt

Coarse sea salt


Cut the cheese while cold and let come to room temperature while you are preparing the rest of the salad.

Wash the spinach.

Wash and slice the strawberries.



Make the dressing in the bottom of a large salad bowl.  Add the 2 tablespoons fresh lemon juice, 2 teaspoons minced basil, 2 teaspoons poppy seeds, 2 teaspoons honey, ¼ teaspoon fine sea salt.  Whisk together to combine.  Slowly drizzle the ¼ cup of olive oil into the bowl while whisking.  *Tip* Wrap a towel around the base of the bowl to prevent it from moving.

Poppy Seed Dressing with Basil

Poppy Seed Dressing with Basil

Add the spinach to the bowl.  Using your hands, gently toss the spinach with the dressing to coat the spinach.  Sprinkle the strawberry slices into the bowl and gently toss.  Sprinkle the Brie slices over the salad and a tiny bit of coarse sea salt.  Serve.


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