Spring Salad with Lemon Poppyseed Dressing
This spring salad with lemon poppyseed dressing is full of fresh vegetables, strawberries, walnuts, and feta cheese.
Serving8 servings
Ingredients
Salad
- 5 ounces spring salad mix, 1 container
- 2 cups sliced strawberries
- 4 ounces Feta Cheese Crumbles, 1 container
- 1 cup candied walnuts
- 1 cup dried cranberries
Lemon Poppyseed Dressing
- ½ cup canola oil
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- 2 Tablespoons poppy seeds
- 2 teaspoon dijon mustard
- 2 teaspoon honey
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- Toss all salad ingredients together in a large bowl.
- In a small mixing bowl, whisk together all dressing ingredients.
- Pour dressing and toss right before serving or serve with dressing on the side.
- Dressing separates, so mix before dressing if made ahead of time.
Notes
Our delicious salad stores just as well in an airtight container as it does in a sealed salad bowl. Just make sure you don’t toss all the dressing with the salad at once. Place the leftovers in the fridge and consume within five days.
Nutrition
Calories: 310 kcal · Carbohydrates: 25 g · Protein: 5 g · Fat: 22 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 8 mg · Sodium: 282 mg · Potassium: 120 mg · Fiber: 3 g · Sugar: 18 g · Vitamin A: 207 IU · Vitamin C: 27 mg · Calcium: 52 mg · Iron: 1 mg