Blueberry Feta Spinach Salad with Lemon Poppyseed Vinaigrette
This Blueberry Feta Spinach Salad with Lemon Poppyseed Vinaigrette is a love note to Spring in a salad bowl. A little bit crunchy, a little bit sweet, and finished off with a tangy dressing-- this Spring salad's got something for everyone.
Servings: 4
Calories: 357kcal
Ingredients
- 6 cups 50/50 baby spinach and spring salad mix
- 1 cup fresh blueberries
- 4 ounces crumbled feta cheese
- 1/4 cup almonds
- 1/4 red onion thinly sliced
For The Lemon Poppyseed Vinaigrette
- 1/3 cup olive oil
- 1/3 cup quality balsamic vinegar
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 tsp poppy seeds
- 1/4 tsp pepper, optional
Instructions
To Make The Salad
- Add all of the salad ingredients to a large bowl, and toss to evenly incorporate.
To Make The Lemon Poppyseed Vinaigrette
- To a large mason jar, add all of the dressing ingredients. Screw on the lid tightly, and shake vigorously until everything's evenly incorporated into a smooth dressing.
- Pour the dressing over the salad and toss gently, to evenly combine.
- Serve immediately.
Nutrition
Calories: 357kcal | Carbohydrates: 19g | Protein: 8g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 365mg | Potassium: 401mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4360IU | Vitamin C: 18mg | Calcium: 228mg | Iron: 2mg