This Strawberry Spinach Salad is pretty as a picture. The Lemon Basil Poppyseed Dressing and Sweet, Spicy Glazed Pistachios are the crowning glory!
For the dried cranberries:
Combine dried cranberries and water in a small microwave-safe bowl or cup. Place in microwave and cook on high power for 30 seconds. Remove from microwave, stir with a fork and set aside to cool, uncovered. (If you don't have a microwave, simply pour 2 teaspoons of boiling hot water into the cranberries and stir. Cover with plastic wrap until ready to use.)
These pistachios can be prepared a few days in advance. After cooling store in an airtight container.
In a large serving bowl, toss together spinach, ¾ of the strawberries, ¾ of the cucumbers and all of the red onion. Drizzle with 2-3 tablespoons of the Lemon Basil Dressing and toss again.
Top salad with remaining strawberries, cucumbers, the plumped cranberries and a generous sprinkle of the Sweet and Spicy Pistachios. Serve immediately with additional dressing on the side.
See Café Tips above in post for additional instructions and tips.