Ingredients

Scale

(Serves 4)

Salad base:

6 cups baby spinach (you love leafy greens!)
1½ cups fresh strawberries, sliced
¼ cup sliced almonds or slivered almonds (you love nuts!)
2 tbsp red onion, thinly sliced (soak in cold water 5 min to mellow bite)
2 oz goat cheese or feta, crumbled (use reduced-sodium—you love low-sodium!)

Sugar-free poppy seed dressing:

3 tbsp extra-virgin olive oil
1½ tbsp apple cider vinegar or white balsamic
1 tsp sugar-free honey or monk fruit sweetener (you love blood sugar friendly!)
1 tsp Dijon mustard
½ tsp poppy seeds
Salt & black pepper to taste

Instructions

1. Prep salad:

In a large bowl, combine spinach, strawberries, drained red onion, and almonds.

2. Make dressing:

Whisk olive oil, vinegar, sweetener, Dijon, poppy seeds, salt, and pepper until emulsified.

3. Toss & serve:

Drizzle dressing over salad; toss gently. Top with crumbled cheese. Serve immediately.

💡 Pro Tips for Perfection:
✅ Use dry spinach—wet greens dilute the dressing.
✅ Slice strawberries just before serving—prevents sogginess.
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium cheese + skip added salt
→ Boost brightness with extra vinegar and herbs
✅ Blood sugar friendly (you love this!):
→ Sugar-free honey = zero glycemic impact
→ Net carbs: 8g per serving
✅ Low-carb/keto option (you love this!):
→ Already compliant! <10g net carbs/serving
→ Increase healthy fats: extra olive oil or avocado slices
✅ Make ahead:
→ Prep dressing 3 days ahead
→ Store greens and toppings separately; assemble last minute

Storage & Serving Ideas

→ Best served fresh | Not ideal for leftovers (greens wilt)
→ Serving ideas:
→ As a light lunch with grilled chicken or salmon
→ Alongside soup or roasted veggies
→ For brunch or summer entertaining

Prep Time & Nutrition (per serving):