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–+ servings

Strawberry Salad

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A bright, crunchy salad featuring sweet strawberries, tangy feta, and a creamy poppy seed dressing, perfect for summer gatherings and light meals.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dressing
  • 2 tablespoons Cider vinegar
  • 2.5 tablespoons Granulated sugar Adjust sweetness to taste
  • 1 tablespoon Grated onion
  • 1.5 teaspoons Dijon mustard
  • 1 tablespoon Poppy seeds
  • 0.33 cup Mayonnaise For a lighter dressing, use half mayo and half plain Greek yogurt
Salad components
  • 12 ounces Mixed salad greens (including baby spinach, romaine, and spring greens)
  • 0.25 large Red onion (very thinly sliced)
  • 0.5 pound Strawberries (sliced) Drain excess liquid if very juicy
  • 2/3 cup Chopped walnuts Can substitute with pecans if preferred
  • 3/4 cup Feta cheese
  • 4 slices Crispy cooked bacon (crumbled) Optional for vegetarian version

Method
 

Make the Dressing
  1. In a bowl, whisk together cider vinegar, granulated sugar, grated onion, Dijon mustard, poppy seeds, and mayonnaise. Season with salt and pepper to taste. Chill for at least 10 minutes.
Prep Nuts (Optional)
  1. Heat a dry skillet over medium heat. Add chopped walnuts and toast, stirring, until fragrant and lightly browned, about 3–4 minutes. Cool on a plate.
Prepare Produce
  1. Thinly slice strawberries and red onion.
Combine Greens
  1. Place mixed salad greens in a large bowl. Add a small splash of dressing and toss gently to coat.
Assemble Salad
  1. Top dressed greens with sliced strawberries, red onion, toasted walnuts, and crumbled feta. Add bacon if using.
Finish and Serve
  1. Drizzle additional dressing if needed. Serve immediately to keep the greens crisp.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 22gProtein: 6gFat: 15gSaturated Fat: 2gSodium: 350mgFiber: 3gSugar: 5g

Notes

Best enjoyed immediately. Store dressing in an airtight container in the fridge for up to 5 days. Keep salad components separate for up to 24 hours.
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