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Strawberry Salad with Poppy Seed Dressing

Photo: Iain Bagwell
Total time 25 mins
Yield Serves 6 (serving size: 2 cups)
Sunset reader Christine Johnson, of Shelton, Washington, likes to use spring strawberries fresh from her garden in this salad. She suggests making it with mixed baby greens, but we also enjoyed it with baby spinach.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons Champagne vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons grated sweet onion, such as Maui
  • 2 tablespoons sugar
  • 1 teaspoon poppy seeds
  • 10 ounce mixed baby greens
  • 2 cups quartered strawberries
  • 1/2 cup toasted sliced almonds
  • 1/2 cup crumbled feta cheese

Nutrition Information

  • calories 240
  • caloriesfromfat 71 %
  • protein 6.4 g
  • fat 19 g
  • satfat 3.2 g
  • carbohydrate 14 g
  • fiber 3.1 g
  • sodium 244 mg
  • cholesterol 11 mg

How to Make It

  1. Whisk oil, vinegar, salt, mustard, onion, sugar, and poppy seeds in a medium bowl until blended. Add remaining ingredients except for feta and toss to coat. Sprinkle with feta.