Spinach & Romaine Salad with Strawberries & Poppyseed Dressing
Laurel Sanville

Spinach & Romaine Salad with Strawberries & Poppyseed Dressing

Light, sweet and refreshing. This salad tastes just as good as it looks!


  • 1⁄4 cup light mayonnaise
  • 1⁄4 cup plain nonfat yogurt
  • 2 tablespoons Balsamic vinegar
  • 1⁄4 cup non-fat milk
  • 2 tablespoons poppy seeds
  • 2 tablespoons honey
  • 1 package fresh baby spinach (5-6 oz.)
  • 1 large head romaine lettuce (chopped)
  • 1⁄2 quart fresh strawberries, sliced
  • 1⁄3 small sweet onion (sliced thin)


  1. In a jar with a tight lid, combine the mayonnaise, yogurt, balsamic vinegar, milk, poppy seeds and honey. Shake well to combine.
  2. In a large salad bowl, combine spinach, romaine, strawberries, and onion.
  3. Pour dressing over salad and toss to coat evenly.


  • Any type of vinegar can be substituted for the balsamic vinegar.
  • Romaine can be cut in ribbons without lettuce browning.
  • Store unwashed lettuce in a bag up to 10 days in the fridge. Rinse and dry romaine lettuce thoroughly on paper towels. Once dried, refrigerate in a plastic bag for use within 3-5 days.