Spring Greens with Strawberries, Toasted Walnuts and Tangerine Poppy Seed Dressing
By jdwooten
Serve this fresh salad alongside your favorite grilled meats. Delicious!
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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
Details
Servings 6
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.
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