This is Cook's Country's take on the classic strawberry and spinach salad with sweet poppyseed dressing. Their version reduces the sweetness, amps up the poppyseed flavour with toasting, and adds quick-pickled red onions, which I'm quite happy with.

Spinach & Strawberry Salad

Cook's Country

Ingredients

• ½C red wine vinegar
• ⅓C sugar
• salt and pepper
• 1 red onion, sliced thin
• 1 tbsp poppy seeds
• ½C sliced almonds
• ¼C oil
• 1tsp dried mustard
• 1lb strawberries, hulled and quartered (~2½C)
• 1lb baby spinach

Directions

1. Whisk together vinegar, sugar, and ⅜tsp salt in a small bowl.
2. Microwave until hot, about 2 minutes. Stir in onion and set aside for at least 30 minutes.
3. Toast poppyseeds in a small skillet over medium heat until fragrant, 1-2 minutes; transfer to bowl and set aside.
4. In the same skillet, toast almonds until fragrant and golden, 3-5 minutes. Set aside.
5. Whisk oil, mustard, poppyseeds, and ½tsp pepper into vinegar-onion mixture.
6. Combine strawberries, spinach, and almonds in a large bowl. Pour over dressing and toss to combine.