Classic Strawberry Salad with Sweet Poppy Seed Vinaigrette

Yield: 4 servings (dressing yield = ½+ cup, enough for several salads)

Leftover roasted asparagus, snap or snow peas, and even shelled and cooked edamame pair beautifully with this salad. Use the recipe as a framework, adding the desired amount of ingredients you enjoy. I often serve the basic recipe with a salmon or chicken for a delightfully filling dinner salad. You'll get several salads out of one batch of the dressing. I often double the recipe, as it will keep for several weeks.

For the sweet poppy seed vinaigrette:

¼ cup (56ml) mild tasting olive oil or vegetable oil of choice
¼ cup (48g) granulated sugar*
2 tablespoons (30ml) white vinegar (white wine or white balsamic－and basic old distilled works, too)
½ tablespoon poppy seeds
⅛ teaspoon paprika
⅛ teaspoon Worcestershire sauce
½ tablespoon minced onion (I use red onion; a nice addition but may be omitted)

4-5 ounces (four generous handfuls or lightly packed cups) baby spinach or a mix of leaf, butter, romaine, or other greens of choice
1 cup strawberries, hulled and sliced*
1 small or ½ a large ripe avocado, chopped
¼ cup slivered almonds, shelled pistachios, chopped pecans, or walnuts (I also like chopped Smokehouse almond and Spiced Pecans)
¼ cup crumbled feta (could substitute goat cheese or gorgonzola if preferred)
¼ cup slivered red onion, optional

For the vinaigrette: Add all of the ingredients to a jar with a tight-fitting lid; shake well to blend. Alternatively, you may whisk together in a small bowl. Store in the refrigerator, and let stand at room temperature for a few minutes before using. (The oil tends to separate and firm up when refrigerated.) Shake or stir well before using.

For the salad: Combine all of the ingredients in a large bowl. Toss with several tablespoons of the dressing－just enough to coat lightly－before serving.

*When peaches are in season, they offer a delicious alternative to strawberries in this salad.