Spring Strawberry Salad with Toasted Walnuts and Poppy-seed Dressing

Serves 6-8 Prep time: 10 minutes     |     Cook time: 5 minutes

Ingredients:

Dressing (makes 3/4 cup):

• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon chopped spring or yellow onion
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/3 cup olive oil
• 1 tablespoon poppy-seeds

Salad:

• 1 small spring onion, stalks removed, bulbs thinly sliced
• 2 tablespoons apple cider vinegar
• 1/2 cup walnuts
• 6 cups spring salad mix
• 5 cups sliced strawberries, stems removed
• 1/3 cup feta cheese crumbles

Directions:

For the salad:

1. Place sliced spring onion in a small bowl with the two tablespoons of apple cider vinegar and set aside.
2. Place a medium skillet over medium-high heat and allow to warm for about 2 minutes. Add walnuts to skillet and toast for 2 to 3 minutes, stirring frequently. Remove nuts from skillet once they are golden brown and smell fragrant.
3. Remove 1 tablespoon of the sliced onion and vinegar for the dressing. Save the remaining onion for topping the salad.
4. Assemble the salad by placing salad mix into a large bowl. Top with onions, toasted walnuts, strawberries, and feta cheese. Toss with desired amount of dressing and serve immediately.

For the dressing:

1. Add the vinegar (5 tablespoons total), honey, onion, mustard, and salt to a blender and process until smooth, about 30 seconds.
2. While the blender is still on, slowly add the oil and process until combined. Add the poppyseeds and pulse 4-5 times on low.
3. Store any leftovers in an airtight container in the refrigerator for up to one week.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com