Our tangy-sweet poppy seed dressing is a perfect match for buttery Boston lettuce and juicy berries. If you’re time-pressed, use a bottled dressing.
Summer greens with poppy seed dressing
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PREP TIME
15 min
Makes
4 to 6 servings
Ingredients
- 1/3 cup mayonnaise
- 2 tbsp cider or white vinegar
- 2 tbsp finely chopped onion , preferably Spanish
- 2 tsp poppy seeds
- 2 tsp granulated sugar
- 1/4 tsp mustard powder
- 1 head Boston lettuce
- 2 green onions
- 1 pint strawberries
- 1 yellow or orange bell pepper , optional
Instructions
- In a small bowl, stir mayonnaise with vinegar, onion, poppy seeds, sugar and mustard powder. Set aside. Tear lettuce into coarse pieces and place in a large bowl. Thinly slice green onions. Hull berries, then thickly slice. Core and seed pepper. Slice into long strips. Add to salad.
- If making ahead, cover and refrigerate up to 3 hours before serving. Dressing will keep well in the refrigerator 1 day. Just before serving, stir dressing. Drizzle over salad and toss to coat.
Nutrition (per serving)
- Calories
- 125,
- Protein
- 1.2 g,
- Carbohydrates
- 7.7 g,
- Fat
- 10.5 g,
- Sodium
- 66 mg.
