It's Salad Week at the Abby and I am highlighting salads ...

It's Salad Week at the Abby and I am highlighting salads that I enjoy during the Spring and Summer when fresh fruit is readily available.
The blog foolproof living has an delicious Strawberry, Spinach, and Arugula Salad that is just made to devour with a poppy seed dressing.
Abby



Strawberry, Spinach, and Arugula Salad with Lighter Poppy Seed DressingAuthor: Aysegul SanfordRecipe type: SaladCuisine: AmericanPrep time:  15 mins Total time:  15 mins Serves: 4IngredientsFor the Poppy Seed Dressing:1 medium size (or 2 small) shallot, chopped3 tablespoons white wine vinegar3 tablespoons maple syrup1 tablespoon vegenaise or fat-free yogurt¼ cup extra virgin olive oil1 tablespoon poppy seeds½ teaspoon saltFor the salad:4 cups baby spinach, washed and spin-dried2 cups baby arugula, washed and spin-dried2 cups strawberries, washed and sliced¼ cups of pine nuts, lightly toasted½ cup of ricotta cheeseInstructionsTo make the poppy seed dressing: Place all the dressing ingredients in a medium-size jar and shake vigorously. Place it in the fridge.To make the salad: Combine the spinach and arugula in a large salad bowl. Stir in the strawberries and pine nuts. Pour the dressing over the salad. Give it a gentle stir. When ready to serve, place small chunks of ricotta cheese on the salad. Serve immediately.NotesYou can substitute pine nuts and ricotta cheese with walnuts and blue cheese.
You can make the poppy seed dressing 2-3 days in advance and keep in a jar in the fridge.3.2.2802 http://www.foolproofliving.com/strawb...