Strawberry Spinach Salad in the Pressure Cooker
A bright and fresh strawberry spinach salad tossed with creamy goat cheese, crunchy toasted almonds, and a tangy-sweet poppyseed dressing made easy with the blender.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- ½ cup apple cider vinegar
- 1 teaspoon dry mustard powder
- ½ teaspoon kosher salt
- 1 tablespoon poppyseeds
- ¾ cup granulated sugar
- ¼ small red onion about ¼ cup, chopped
- 1 cup olive oil light-flavored or vegetable oil
- 2 cups sliced almonds toasted
- 16 ounces baby spinach chopped if desired
- 2 pounds strawberries sliced, about 6 cups
- 8 ounces goat cheese crumbled
- ¾ small red onion sliced thin
Instructions
Instructions
- Add vinegar, mustard, salt, poppyseeds, sugar, and ¼ red onion to blender. Blend until smooth.
- Slowly add olive oil while blending to emulsify into dressing.
- Toast almonds in skillet over medium heat for 5-7 minutes, stirring frequently.
- Toss spinach and strawberries gently in large bowl.
- Sprinkle toasted almonds over salad, then add crumbled goat cheese and sliced red onion.
- Drizzle dressing over salad and toss gently to coat before serving.
Notes
Dressing can be stored in fridge up to 1 week. Almonds can be toasted ahead and kept in sealed container. Keep salad and dressing separate until ready to serve for best texture.