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:
- Place sliced spring onion in a small bowl with the two tablespoons of apple cider vinegar and set aside.
- 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.
- Remove 1 tablespoon of the sliced onion and vinegar for the dressing. Save the remaining onion for topping the salad.
- 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:
- Add the vinegar (5 tablespoons total), honey, onion, mustard, and salt to a blender and process until smooth, about 30 seconds.
- While the blender is still on, slowly add the oil and process until combined. Add the poppyseeds and pulse 4-5 times on low.
- 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