| Quantity | Ingredient |
|---|---|
| 1 Pack | Spring Mix |
| 1/4 Cup | Cubed Feta |
| 1/4 Cup | Slivered, Toasted Almonds |
| 1/4 Cup | Pickled Red Onions (Recipe Below |
| 1/2 Cup | Mandarin Oranges, packed in syrup, drained |
| 6 | Strawberries, hulled (if desired) & halved |
| Pink Poppyseed Dressing (Recipe Below) |
| Quantity | Ingredient |
|---|---|
| 1 | Red Onion, peeled & thinly sliced |
| 1/2 Cup | White Vinegar |
| 1/4 Cup | Water |
| 1/8 Cup | Sugar |
| Healthy Pinch of | Salt |
| Quantity | Ingredient |
|---|---|
| 1 | Blood Orange (or Navel), Juice |
| 2 Tbsp | Pickling Juice, from onions |
| 1 Clove | Garlic, peeled & minced |
| 2 Tbsp | Honey |
| 2 Tbsp | White Balsamic Vinegar |
| Salt & Pepper, to taste | |
| 1/4-1/3 Cup | Oil |
| 1 Tbsp | Poppyseeds |
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!
