Strawberry Salad with Creamy Poppy seed Dressing
Tip: To toast pecans (or any nut) simply throw them into a dry skillet and cook over medium heat, tossing occasionally, until they begin to smell nutty.
Servings: 2 large salads and 2 cups of dressing
Ingredients
- 4 cups of mixed leafy lettuce
- 1 cup of sliced strawberries
- ½ cup crumbled blue cheese
- ½ cup toasted pecans
Dressing:
- 1 cup vegetable oil
- ½ cup apple cider vinegar
- ½ t . Dijon mustard
- ½ cup sugar
- ¼ cup sour cream
- Pinch of salt
- 1 t . poppy seeds
Instructions
- In two large serving bowls or plates, divide the lettuce equally between the two. Top with strawberries, blue cheese, and toasted pecans.
- In a blender combine the oil, vinegar and mustard and pulse to create an emulsion. Add in the sugar, sour cream, salt and poppy seeds and blend until everything is well combined. Taste the dressing and add more sugar if not sweet enough, or more oil if too tangy.
- Drizzle some dressing on top of each salad and serve! The dressing will keep in the fridge for two weeks.