Strawberry Salad with Creamy Poppy Seed Yogurt Dressing
Avocado, snap peas, leftover cooked asparagus, and goat cheese are all tasty additions to this salad. For further variety, swap the almonds for pistachios, pine nuts, pecans, or a combination of several nuts. Top with grilled chicken for a complete meal.
Yields 6-8 serving; 4 servings when topped with chicken and served as a main dish.
For the salad
1 head romaine, butter, or leaf lettuce or spinach (or a mixture of several)
1 pint strawberries, sliced
1/4 of a red onion, thinly sliced
1/4 cup sliced or slivered almonds, toasted
For the Poppy Seed Dressing
1/3 cup plain Greek yogurt (I typically use 0% fat; low-fat works well, too)
1/3 cup mayonnaise
1/4 cup non-fat milk
1/3 cup sugar
2 tablespoons poppy seeds
2 tablespoons tarragon or white wine vinegar
Place the salad ingredients in a large bowl.
Mix all of the dressing ingredients well. Drizzle just enough of the dressing over the salad to lightly coat when tossed.
Store the remaining dressing in a jar in the refrigerator; shake well before using. The dressing will keep for about a week.