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.
This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking This May.”
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.
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
Directions
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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