This Summer salad is perfect for a light weight meal when you’re on the go! *P.S – You can substitute the Poppy seed dressing for a balsamic vinaigrette if you want to save more calories”
SUMMER STRAWBERRY SALAD
Ingredients: (serves 2-4 people)
Spinach leaves (This is often be used in combination with baby spring, baby kale, or bibb lettuce)
1 small red onion
½ cup of crumbled feta cheese
2 cups sliced strawberries
1 cup of red grapes sliced (1 small can of drained mandarin oranges can substitute if preferred)
Toasted slivered almonds
Poppy Seed Salad Dressing (Ingredients to make dressing are below)
Wash spinach or whichever chosen leafage you prefer to use for your salad. Blot dry with a paper towel and place in large serving bowl. Cut up almonds into slivers and place on a baking pan. Set oven to 350. Cook for 5 minutes. (Almonds can also be bought pre-packaged.) Cut up red onion into small pieces and place on top of salad. Then place strawberries, grapes, feta cheese, and almonds on top of salad. Toss. Add Poppy Seed Dressing and you are ready to eat! Enjoy.
Poppy seed dressing can be purchased at almost any local grocery store, however if you’re up for the challenge I’ve listed the recipe below!
POPPY SEED DRESSING RECIPE*
¾ cups sugar
1 tsp. dry mustard
1 tsp. salt
1/3 cider vinegar
1 Tbsp. onion juice or chopped onion
1 cup salad oil
1 ½ Tbsp. poppy seed
Combine sugar, mustard, salt, vinegar, and onion. Gradually beat in oil until mixture is thick a smooth. Add poppy seed. Store your leftovers in the refrigerator.
*Poppy Seed Dressing recipe was published in the “Sharing our Best Cookbook” by The Capital Day School Parent Council. Recipe was written by Suzanne Hagg Ammerman.