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Strawberry & Red Onion Salad with Poppy Seed Dressing: A Fresh Twist

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Ingredients

Adjust Servings:
1/3 cup canola oil
3 tablespoons apple cider vinegar
2 tablespoons water
1 1/2 tablespoons honey (slightly warmed to help in blending)
1 tablespoon poppy seed
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 pint fresh strawberries, stemmed and halved
1 small red onion, sliced and cut into crescents
loose leaf lettuce

Nutritional information

235.4
Calories
175 g
Calories From Fat
19.4 g
Total Fat
1.4 g
Saturated Fat
0 mg
Cholesterol
293.7 mg
Sodium
16 g
Carbs
2.4 g
Dietary Fiber
11.8 g
Sugars
1.2 g
Protein
155g
Serving Size

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Strawberry & Red Onion Salad with Poppy Seed Dressing: A Fresh Twist

Features:
    Cuisine:

    This is an excellent salad! use romaine lettuce and add some sliced cucumber as well. In a pinch, use bottled poppyseed dressing. Either way, it's very tasty!

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Strawberry and Red Onion Salad With Poppy Seed Dressing, From the California Strawberry Commission Very easy to make!, This is an excellent salad! use romaine lettuce and add some sliced cucumber as well In a pinch, use bottled poppyseed dressing Either way, it’s very tasty!, I really enjoy this recipe I have made it many times especially when strawberries are in season I have also used butter lettuce Butter lettuce is extremely mild


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    Steps

    1
    Done

    Salad Dressing: in Small Non-Reactive Bowl, Combine the Salad Dressing Ingredients. Blend Thoroughly Using an Immersion Blender and Set Aside. Best Prepared 1 Hour in Advance of Serving.

    2
    Done

    Salad: to Assemble Salads, Line Four Individual Serving Plates With the Lettuce.

    3
    Done

    Arrange Strawberries and Onion Crescents, Equally Divided, on the Lettuce Leaves.

    4
    Done

    Whisk Dressing Before Serving and Serve on Side.

    Avatar Of Omar Smith

    Omar Smith

    Artisan bread maker baking up crusty and flavorful loaves with care and skill.

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