Spring Greens with Strawberries, Toasted Walnuts and Tangerine Poppy Seed Dressing

Serve this fresh salad alongside your favorite grilled meats. Delicious!

Spring Greens with Strawberries, Toasted Walnuts and Tangerine Poppy Seed Dressing

Photo by jdwooten


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoon red onion, minced

  • 1

    tablespoon Wild Oats Organic dijon mustard

  • cup tangerine juice

  • cup red wine vinegar

  • ¼

    cup sugar

  • 3

    tablespoon poppy seeds

  • ½

    teaspoon salt

  • Freshly cracked pepper

  • 1

    cup Wild Oats Extra Virgin olive oil

  • For the Salad:

  • 5

    tablespoon walnuts, toasted

  • 8

    cups spring greens

  • cups strawberries, sliced

  • ½

    cup purple onion, thinly sliced

  • 1

    cup brie, remove rind and cube

Directions

FOR THE DRESSING: Place all ingredients, except the olive oil in a blender. Pulse until well mixed. While the machine is running, slowly drizzle in the olive oil until emulsified. Chill until needed. FOR THE SALAD: Heat walnuts in a small frying pan until lightly toasted. Be careful not to burn. Cool on a paper towel. Toss greens, strawberries, onion, brie and walnuts in a large bowl. Drizzle with about 1/2 cup of the tangerine poppy seed dressing. Toss to coat evenly. Add more dressing if needed. Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.


Nutrition

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