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Strawberry Salad with Poppy Seed Dressing





Total Time
25 mins

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.”

Fruit salads: Strawberry Salad with Poppy Seed Dressing (0315)




Iain Bagwell
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories240
% Daily Value *
Total Fat 19g25%

Saturated Fat 3.2g16%
Cholesterol 11mg4%
Sodium 244mg11%
Total Carbohydrate 14g6%

Dietary Fiber 3.1g12%
Protein 6.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.