Strawberries and mixed greens with poppy seed vinaigrette

    (71)
    20 min

    A friend once made this for a party to celebrate the beginning of summer. The ingredients are intriguing, and sure to impress guests at a summer dinner party.


    69 people made this

    Ingredients
    Serves: 10 

    • Dressing
    • 175ml (6 fl oz) extra virgin olive oil
    • 100g (3¾ oz) caster sugar
    • 1 tablespoon poppy seeds
    • 1 teaspoon mustard powder
    • 5 tablespoons balsamic vinegar
    • Salad
    • 1 (500g) bag mixed salad
    • 150g (5 oz) fresh mushrooms, sliced
    • 175g (6 oz) chopped pecans
    • 675g (1½ lb) fresh strawberries, hulled and sliced

    Method
    Prep:20min  ›  Ready in:20min 

    1. Whisk together the oil, sugar, poppy seeds, mustard and vinegar. Refrigerate until chilled.
    2. In a salad bowl, combine the mixed salad, mushrooms and dressing; toss to coat. Sprinkle with strawberries and pecans.

    Tip:

    Try adding some crumbled gorgonzola to this salad for an extra special touch. You could also try substituting half of the mixed greens with a combination of cress and rocket; the peppery rocket is particularly nice in contrast to the sweet strawberries.

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    Reviews & ratings
    Average global rating:
    (71)

    Reviews in English (59)

    by
    37

    This is the BEST Strawberry Salad on this site!!! The dressing is what does it - although I leave out the poppy seeds - just personal preference! My hubby doesn't care for strawberry's but will eat this salad without a problem, so will my 2 y/o. I've also added some chopped avocado or left out the mushrooms if I didn't have any....still a great salad! It's fine with just romaine lettuce and instead of chopped pecans (yummy) I find myself tossing in a handful of sunflower seed for a change also. I prefer the dressing at room temperature and I think it thickens up bit this way also. My alsolute favorite salad and it's converting alot of friends and family to salad eating too!  -  22 May 2005  (Review from Allrecipes US | Canada)

    by
    36

    I used extra virgin reserve olive oil in this recipe as I always do for salad dressings because it is the best, however, next time I make this I will use vegetable oil as the recipe states. The olive oil was too heavy for the salad and I felt like I didn't do it justice. Toast the pecans in the microwave for a minute and a half for another added dimension. Next time I will cut the sugar down even more.  -  23 Mar 2004  (Review from Allrecipes US | Canada)

    by
    24

    I made the dressing for this salad and used it on spinach, mangoes and candied pecans and it was delicious. Every single person I made this salad for has asked for the recipe since then!  -  01 Aug 2002  (Review from Allrecipes US | Canada)

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