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

By jdwooten

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

Ingredients

• For the Salad:
• 2 tablespoon red onion, minced
• 1 tablespoon Wild Oats Organic dijon mustard
• 1/3 cup tangerine juice
• 1/3 cup red wine vinegar
• 1/4 cup sugar
• 3 tablespoon poppy seeds
• 1/2 teaspoon salt
• Freshly cracked pepper
• 1 cup Wild Oats Extra Virgin olive oil
• 5 tablespoon walnuts, toasted
• 8 cups spring greens
• 1 1/2 cups strawberries, sliced
• 1/2 cup purple onion, thinly sliced
• 1 cup brie, remove rind and cube

Preparation

Step 1

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.