Strawberry Salad with Poppy Seed Dressing
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)
Total:
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Recipe Time
Total:
25 Minutes
Nutritional Information
Amount per serving
- Calories: 240
- Calories from fat: 71%
- Protein: 6.4g
- Fat: 19g
- Saturated fat: 3.2g
- Carbohydrate: 14g
- Fiber: 3.1g
- Sodium: 244mg
- Cholesterol: 11mg
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.
Strawberry Salad with Poppy Seed Dressing Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Fruits, Vegetables
- OCCASION: Spring
- PUBLICATION: Sunset
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