As seen on WKTV NEWSChannel 2 Harried Housewife Spring Greens Salad
Celebrate National Salad Month, and the warmer weather, with a lighter dish filled with color and texture. A refreshing mix of seasonal salad greens along with strawberries, blue cheese, and toasted walnuts drizzled with tangy balsamic poppy seed vinaigrette is both tasty and nutritious.
And you can always add cooked chicken breasts or your choice of lean protein, if desired. Whichever way you prefer, this refreshing recipe is an appetizing start to National Salad Month.
SPRING GREENS AND STRAWBERRY SALAD WITH BLUE CHEESE AND WALNUTS
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon poppy seeds
3/4 teaspoon sugar
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
12 cups spring salad greens
1 1/2 cups sliced strawberries
1/2 cup crumbled blue cheese
1/2 cup toasted chopped walnuts
For vinaigrette, in small bowl, combine vinegar, olive oil, honey, poppy seeds, sugar, mustard, salt, and pepper. Whisk until well blended. In a large bowl, combine mixed greens and strawberries. Whisk vinaigrette and drizzle desired amount over mixed greens and strawberries; toss to combine. Arrange on a large platter or 6 plates; sprinkle with blue cheese and walnuts. Makes 6 servings.