Finding Your Table

fig, berry, and spinach salad with poppy seed dressing

gluten-free

fig, berry, and spinach salad

This particular salad is a spin-off of the greatest salad of all time (in my ever so humble opinion.)

Need I say more?

I hope not.

I’ve got nothin’.

crickets

Oh, wait, yes. One thing: this would be dreamy with goat cheese, if you’re into that sorta thing. All I had on hand was some tasty feta.

Over and out.

fig, berry, and spinach salad with poppy seed dressing

the recipe

Fig, Berry, and Spinach Salad with Poppyseed Dressing

  • 1/3 cup 80 mL cider vinegar
  • 1/2 cup 120 mL canola oil, you can substitute a couple tablespoons of mayo for a creamier dressing
  • 1/4 cup 60 mL white onion, finely grated
  • 2 to 4 tablespoons 25 to 50 g sugar, to taste
  • 1 teaspoon 5 mL mustard
  • 1 1/2 teaspoons 9 g salt
  • 1 1/2 teaspoons 7.5 mL poppy seeds
  • fresh spinach
  • fresh raspberries and blueberries
  • fresh figs, quartered
  • feta or goat cheese, crumbled
  1. To make the dressing: combine all ingredients in a jar and shake until well-combined. Will keep up to a couple weeks in the fridge.
  2. To serve, toss the spinach, berries, and figs with dressing to taste, and top with the crumbled cheese.
1/3 cup 80 mL cider vinegar
1/2 cup 120 mL canola oil, you can substitute a couple tablespoons of mayo for a creamier dressing
1/4 cup 60 mL white onion, finely grated
2 to 4 tablespoons 25 to 50 g sugar, to taste
1 teaspoon 5 mL mustard
1 1/2 teaspoons 9 g salt
1 1/2 teaspoons 7.5 mL poppy seeds
fresh spinach
fresh raspberries and blueberries
fresh figs, quartered
feta or goat cheese, crumbled
shake dressing
assemble salad

each column is one step, working left to right — hover a cell for the full instruction

Fig, Berry, and Spinach Salad with Poppyseed Dressing
  • 1/3 cup 80 mL cider vinegar
  • 1/2 cup 120 mL canola oil, you can substitute a couple tablespoons of mayo for a creamier dressing
  • 1/4 cup 60 mL white onion, finely grated
  • 2 to 4 tablespoons 25 to 50 g sugar, to taste
  • 1 teaspoon 5 mL mustard
  • 1 1/2 teaspoons 9 g salt
  • 1 1/2 teaspoons 7.5 mL poppy seeds
  • fresh spinach
  • fresh raspberries and blueberries
  • fresh figs, quartered
  • feta or goat cheese, crumbled

To make the dressing: combine all ingredients in a jar and shake until well-combined. Will keep up to a couple weeks in the fridge.

To serve, toss the spinach, berries, and figs with dressing to taste, and top with the crumbled cheese.

← all recipes