Salads
This Applebee's spinach strawberry salad recipe delivers that signature sweet-tart balance with crisp celery crowns that make every bite irresistible. The secret lies in perfectly ripe strawberries, fresh spinach, and a creamy dressing that ties together the sweet, tart, and savory elements without overpowering them.
I've replicated the restaurant's version after countless attempts—this isn't just a salad, it's a flavor experience that transforms a simple lunch into something special.
The dressing is where the magic happens—a delicate blend of mayonnaise, sour cream, and a touch of honey that creates the perfect sweet-tart contrast.
We're using crisp celery for that signature crunch that Applebee's is known for, along with fresh strawberries that should be just ripe enough to burst with flavor. The assembly is simple but precise, ensuring every bite delivers that perfect combination of textures and tastes.
What you'll end up with is a salad that's vibrant, refreshing, and packed with that signature Applebee's flavor profile. The strawberries add natural sweetness, the spinach provides a fresh base, and the creamy dressing brings everything together in perfect harmony.
The celery crowns add that satisfying crunch that makes this salad stand out from any basic green salad.
This recipe serves four and comes together in about 15 minutes—perfect for a quick lunch or a light dinner. Whether you're recreating this for a restaurant-quality meal at home or simply craving that familiar Applebee's flavor, this version delivers the same taste and texture you'd expect from their menu.
Let's get started on creating this crowd-pleasing salad.
Ingredients for applebee's spinach strawberry salad
These vibrant ingredients create Applebee's signature sweet-tart salad with restaurant-quality crunch and balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Baby Spinach 🌿 | 5 oz | Baby leaves for tender texture |
| Fresh Strawberries 🍓 | 1 lb | Hull and quarter for even pieces |
| Celery Stalks 🥬 | 2 whole | Thinly sliced for crisp crowns |
| Red Onion 🧅 | ¼ whole | Thinly sliced, soak in cold water |
| Mayonnaise 🥫 | ½ cup | High-quality for creamy texture |
| Sour Cream 🧀 | ¼ cup | Full-fat for richness |
| Honey 🍯 | 2 tbsp | Light variety for balance |
| Apple Cider Vinegar 🍏 | 1 tbsp | For tangy brightness |
| Granulated Sugar 🍚 | 1 tbsp | Enhances sweet-tart contrast |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for warmth |
| Walnuts 🥜 | ¼ cup | Toasted for nutty crunch |
| Blue Cheese Crumbles 🧀 | ¼ cup | Optional for tangy depth |
The strawberries are non-negotiable—look for deep red, plump berries with a slight give when squeezed. Whole Foods or local farmers markets often have the sweetest varieties. Baby spinach should be crisp, not wilted—Dole or Earthbound Farm brands are reliable. Celery crowns are the secret weapon here; organic celery from Trader Joe's stays crisp longer. Thin the red onion slices and soak them in ice water for 10 minutes to mellow the bite—this is a game-changer for flavor balance.
No sour cream? Greek yogurt works perfectly at 1:1 ratio. Honey too expensive? Maple syrup or agave can substitute, but reduce by 1 tsp to account for moisture. The walnuts can be skipped if you're nut-free, but toasted pecans are a great alternative. Blue cheese lovers can use Gorgonzola or even crumbled feta for a different tang. For extra crunch, add 1 tbsp of granola—just make sure it's low-sugar to keep the balance right.
This salad holds up beautifully—prep the dressing first and store it separately for up to 3 days in the fridge. The strawberries and celery can be prepped ahead and kept in airtight containers for 2 days. The walnuts and cheese keep indefinitely in the pantry. Assemble right before serving to maintain that signature crispness—the celery crowns lose crunch after 30 minutes. Serve with a slice of crusty bread to soak up every last bit of that creamy dressing.
Why You'll Love This Recipe
- Here’s what sold me: this salad works everywhere. Pack it in a bento box for a protein-packed lunch (add grilled chicken if you’re feeling fancy), serve it as a side for burgers or sandwiches, or even let it be the star of a light dinner. My kids beg for it in their lunches, and my husband eats it straight from the bowl—no judgment here.
- No Chopping Struggle: Honestly, the celery and onion are the only things I dice—and I mean barely. Thin slices of red onion and a quick chop of celery stalks take less than five minutes. The strawberries? Grab a handful, hull, and halve. Spinach just gets tossed raw. That’s it. No wilting, no fuss, no "I don’t have time for this" moments.
- Sweet-Savory Balance: Between us, the mayo and strawberries are a match made in heaven. The creamy dressing clings to the spinach while the juicy strawberries add a bright, almost candy-like sweetness. The celery and onion cut through it like a crisp, refreshing contrast—no heavy dressing weighing it down, just that perfect tangy-sweet crunch.
- Lunchbox or Dinner Table: Here’s what sold me: this salad works everywhere. Pack it in a bento box for a protein-packed lunch (add grilled chicken if you’re feeling fancy), serve it as a side for burgers or sandwiches, or even let it be the star of a light dinner. My kids beg for it in their lunches, and my husband eats it straight from the bowl—no judgment here.
Step-by-step instructions for Applebee's spinach strawberry salad
Here's how to recreate that perfect sweet-tart balance with crisp celery crowns and creamy dressing.
Prepare the Celery Crowns and Onion
Start by thinly slicing the 2 whole celery stalks lengthwise into paper-thin strips—this creates those signature crisp crowns. I like to use a sharp chef's knife and make even, parallel cuts for uniform texture. Immediately place the celery in a bowl of ice water to maintain crispness while you work.
Next, thinly slice the 0.25 whole red onion and add it to the same ice water bath. This soaking step prevents the onion from becoming bitter and softens its sharp edge slightly. Let both sit for 10 minutes while you prepare the strawberries. Drain before assembling the salad to avoid excess moisture.
Assemble the Strawberry and Spinach Base
Hull and quarter the 1 lb fresh strawberries, removing any green stems. Arrange them in an even layer on a large serving platter or individual plates. The strawberries should be spread out so each piece gets equal dressing coverage later.
Gently place the 5 oz fresh baby spinach leaves around the strawberries, creating a bed that will catch any dressing drippings. I like to fan the spinach slightly so it looks elegant and accessible. Avoid overlapping leaves too much—they should remain tender and not wilt under the dressing.
Make the Creamy Honey-Dressing
In a medium bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup sour cream, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tbsp granulated sugar, 0.5 tsp salt, and 0.25 tsp black pepper. The dressing should be smooth and glossy with a perfect balance of sweet, tangy, and creamy notes.
Taste and adjust—you might want to add a touch more vinegar for brightness or honey for sweetness. This dressing is the heart of the salad, so don't rush the seasoning. The texture should coat the back of a spoon without being too thick.
Toast the Walnuts and Add Toppings
Toast the 0.25 cup walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly until they're fragrant and lightly golden. Immediately transfer to a plate to prevent over-browning. The toasted nuts add a delightful crunch that contrasts beautifully with the creamy dressing.
Drain the celery and onion from their ice bath and arrange them in a circular pattern around the strawberries. Sprinkle the toasted walnuts evenly over the salad, followed by the 0.25 cup blue cheese crumbles if using. The blue cheese adds a tangy depth that ties all the flavors together.
Dress and Serve Immediately
Drizzle the dressing evenly over the entire salad, starting from the center and working outward. The dressing should coat the strawberries and spinach lightly without making them soggy. I like to use about 2-3 tablespoons of dressing per serving—enough to enhance but not overwhelm.
Serve immediately while the celery remains crisp and the strawberries are still vibrant. This salad is best enjoyed fresh, with the perfect balance of sweet strawberries, tangy blue cheese, creamy dressing, and crisp celery crowns. The flavors develop best when eaten within 30 minutes of assembly.
Pro Tips For Making Applebee'S Spinach Strawberry Salad
- Slice Celery Thin: I used to hack off thick chunks and wonder why the texture felt off—this salad needs celery so fine you can barely see the strands. Grab a sharp knife and cut each stalk lengthwise first, then slice crosswise into 1/8-inch pieces. (Yes, it takes 30 seconds longer, but your mouth will notice.)
- Soak Onions 10 Minutes: Red onion in this salad should be sweet, not bitey. Toss the sliced rings in ice water for 10 minutes before draining—it mellows the sharpness without diluting flavor. Pro move: Pat them very dry afterward or your dressing will turn into soup.
- Toss Spinach Last: Baby spinach wilts faster than you’d think. Prep everything else—diced strawberries, celery, onions—then fold in the greens right before serving. If you’re prepping ahead, store the dressing separately and toss just before eating to keep it crisp.
- Use 1/4 Cup Dressing: Applebee’s version is lighter than most mayo salads, so don’t drown it. Start with ¼ cup mayo and adjust to taste—too much makes the strawberries soggy. I like adding a splash of lemon juice (1 tsp) to cut richness and brighten the strawberries.
Creative variations of this recipe
Sweet Berry Twist
Swap the strawberries for 1 lb blueberries or raspberries to create a vibrant purple or red variation. The berries should be slightly underripe for better texture—look for firm, plump clusters.
I like using organic blueberries from Trader Joe's for their deep color and sweetness. Adjust the honey in the dressing to 3 tbsp to balance the tartness of raspberries. 🍇
Nut-Free Crunch
Skip the walnuts and add ½ cup toasted pumpkin seeds or ¼ cup sunflower seeds for a nut-free crunch. Toast the seeds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden.
For extra flavor, mix with ½ tsp smoked paprika before toasting. This works especially well if you're serving guests with nut allergies.
Grilled Chicken Addition
Turn this salad into a heartier meal by adding 1 cup grilled chicken breast, sliced into thin strips. Marinate the chicken in 1 tbsp olive oil, 1 tsp lemon juice, ½ tsp garlic powder, and ½ tsp salt for 15 minutes before grilling.
The warm chicken pairs beautifully with the cool dressing and adds a satisfying protein element. 🍗
Tropical Fruit Fusion
Replace the strawberries with 1 cup diced mango and ½ cup diced pineapple for a tropical twist. Use 1 tbsp lime juice instead of apple cider vinegar in the dressing, and reduce the honey to 1 tbsp.
The pineapple adds a bright acidity that complements the creamy dressing perfectly. Garnish with ¼ cup chopped cilantro for a fresh finish.
Balsamic Glaze Upgrade
Add a restaurant-quality touch by drizzling 2 tbsp balsamic glaze over the salad just before serving. I recommend Annie's Homegrown or Balsamic Vinegar Company brands for the best flavor.
The glaze enhances the sweetness of the strawberries while adding a sophisticated tang. For extra drama, warm the glaze slightly before drizzling—it becomes more fluid and glossy. 🍷
Seasonal Herb Garnish
Brighten up the salad with fresh herbs based on the season. In spring and summer, use ¼ cup chopped mint or cilantro. For fall and winter, try ¼ cup chopped parsley or thyme.
The herbs add a fresh, aromatic note that elevates the dish without overpowering the main flavors. I like to sprinkle them over the salad just before serving to maintain their vibrant color and aroma.
Nutrition facts
Frequently asked questions
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for that signature restaurant texture, but you can use frozen if needed. Thaw them completely first, then pat dry with paper towels to remove excess moisture. The berries will be slightly softer, so reduce the honey in the dressing to 1.5 tbsp to balance the extra sweetness from frozen fruit.
How do I make this salad ahead of time?
Prep the dressing first and store it separately for up to 3 days in the fridge. The strawberries and celery can be prepped ahead and kept in airtight containers for 2 days. Assemble right before serving to maintain crispness—the celery crowns lose crunch after 30 minutes. Keep the walnuts and cheese in the pantry until ready to use.
What if I don't like blue cheese?
No problem! Skip the blue cheese and add ¼ cup crumbled feta or goat cheese for a milder tang. For extra crunch, sprinkle with ½ cup toasted pecans or granola. The salad will still have that creamy, sweet-tart balance without the strong blue cheese flavor.
Can I make this dressing without sour cream?
Use ¼ cup full-fat Greek yogurt at a 1:1 ratio for a tangier, lighter option. For extra richness, add 1 tbsp cream cheese to the dressing. The texture will be slightly thicker but still delicious. Taste and adjust the honey or vinegar to maintain that perfect sweet-tart balance.
Why does my celery get soggy?
Celery crowns lose crispness from excess moisture. Drain them thoroughly after the ice water bath and pat dry with paper towels. When assembling, place the celery on top of the spinach rather than underneath. Also, dress the salad just before serving—adding dressing too early will make the celery soft.