Strawberry Salad with Poppy Seed Dressing

Strawberry Salad with Poppy Seed Dressing Recipe
Photo: Iain Bagwell
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.

Yield:

Serves 6 (serving size: 2 cups)

Recipe from

Sunset

Recipe Time

Total: 25 Minutes

Nutritional 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

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

Preparation

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.

Note:

Christine Johnson, Shelton, WA,

May 2012
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