Strawberry Salad with Poppy Seed Dressing

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)
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

  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.
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