Spinach and Strawberry Salad w/Poppyseed Dressing

It's coming up on one of our favorite times in the world of gardening, the ripening of our strawberry patch!  In addition to making jam and freezing whole berries for smoothies, we also like this refreshing salad. Combining our strawberries with the spinach from our garden, this salad can easily be thrown together with pecans I keep in the freezer.

I know, the thought of spinach and strawberries together sounds a little odd but even my children love this salad!

Spinach and Strawberry Salad with Poppyseed Dressing

Salad:
6-7 cups fresh baby spinach
2-3 cups sliced strawberries
1/2 cup toasted pecan pieces

Dressing:
1/4 cup granulated sugar
3 tablespoons apple cider vinegar
1 tablespoon olive oil
2/3 cup plain Greek yogurt
1 1/2 teaspoons poppy seeds

Directions:

1. For the salad, place the spinach in a large bowl. Top with the strawberries and pecans then lightly toss.
2. For the dressing, combine all the ingredients together in a jar, close with a lid, and shake thoroughly until well combined and smooth.
3. Toss the salad with the dressing when ready to eat or serve the dressing on the side. The dressing will keep, well covered, in the refrigerator for at least a week. (if you mix the dressing with the salad, it will need to be eaten that day as the salad will get soggy.)

What are some of the ways you like to eat or use strawberries?