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Spinach, Strawberry, and Hearts of Palm Salad

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 1/2 lbs washed and torn into pieces fresh spinach
  • 1/2 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 1/2 tablespoons poppy seeds
  • 1/2 small grated red onion
  • 1 cup vegetable oil
  • 1 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 3/4 cup sugar
  • 1/3 cup cider vinegar
  • 1 can drained and chopped hearts of palm
  • 2 cups stemmed and sliced strawberries
  • 1 cup chopped walnuts


For the dressing, combine the vinegar, sugar, lemon juice and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside. In a salad bowl, combine the spinach, hearts of palm, strawberries and walnuts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.