30 Minutes | Makes 2-4 Servings
Directions
Pickled Red Onions:
Bring vinegar, water, sugar and salt to a boil. Remove from heat. Add onions. Cover and allow to sit 10-15 minutes. Reserve 2 Tbsps of vinegar mixture for dressing.
For Pink Poppyseed Dressing:
Combine all ingredients (excluding oil and poppyseeds) in a blender, food processor, or by hand with a whisk. Pulse or whisk well to combine. Slowly add oil until desired consistency. Stir in poppyseeds.
For Salad:
To assemble, combine all ingredients and dress with desired amount of dressing.
Enjoy immediately!
Ingredients
Salad:
| Quantity | Item |
|---|---|
| 1 Package of | GoodLeaf Spring Mix |
| 1/4 Cup of | Cubed Feta |
| 1/4 Cup of | Slivered, Toasted Almonds |
| 1/4 Cup of | Pickled Red Onions (Recipe Below) |
| 1/2 Cup of | Mandarin Oranges, packed in syrup, drained |
| 6 | Strawberries, hulled (if desired) & halved |
| Pink Poppyseed Dressing (Recipe Below) |
Pickled Red Onions:
| Quantity | Item |
|---|---|
| 1 | Red Onion, peeled & thinly sliced |
| 1/2 Cup of | White Vinegar |
| 1/4 Cup of | Water |
| 1/8 Cup of | Sugar |
| Healthy Pinch of | Salt |
Dressing:
| Quantity | Item |
|---|---|
| Juice of 1 | Blood Orange (or Navel) |
| 2 Tbsp of | Pickling Juice, from onions |
| 1 Clove of | Garlic, peeled & minced |
| 2 Tbsp of | Honey |
| 2 Tbsp of | White Balsamic Vinegar |
| Salt & Pepper, to taste | |
| 1/4-1/3 Cup of | Oil |
| 1 Tbsp of | Poppyseeds |
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Recipes
Drizzled with brown butter, a Micro Radish pesto, topped with parmesan cheese and hazelnuts, this salad is deliciously divine.