Berry Salad with Poppy Dressing (Printer-friendly)
A refreshing mix of berries, greens, feta, almonds, and a creamy poppy seed dressing, perfect for summer.
# What You'll Need:
→ Salad Components
01 - 5 oz mixed baby greens (spinach, arugula, or spring mix)
02 - 1 cup fresh strawberries, hulled and sliced
03 - 1 cup fresh blueberries
04 - 1 cup fresh raspberries
05 - 1/2 cup fresh blackberries
06 - 1/4 cup crumbled feta cheese
07 - 1/4 cup toasted sliced almonds
08 - 1/4 small red onion, thinly sliced
→ Poppy Seed Dressing
09 - 1/4 cup plain Greek yogurt
10 - 2 tbsp mayonnaise
11 - 2 tbsp honey
12 - 2 tbsp apple cider vinegar
13 - 1 tbsp fresh lemon juice
14 - 1 1/2 tsp poppy seeds
15 - 1/4 tsp salt
16 - 1/8 tsp ground black pepper
# Directions:
01 - In a small bowl, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar, lemon juice, poppy seeds, salt, and black pepper until smooth. Set aside.
02 - In a large serving bowl, combine mixed greens, strawberries, blueberries, raspberries, blackberries, red onion, feta cheese, and toasted almonds.
03 - Drizzle the poppy seed dressing over the salad just before serving. Toss gently to coat evenly.
04 - Serve immediately for best freshness and texture.
# Expert Advice:
01 -
- The creamy dressing strikes this perfect balance between tangy and sweet without overpowering delicate berries
- It holds up beautifully for hours, unlike most dressed salads that turn sad and soggy
02 -
- Wait until the last possible moment to add the dressing—this salad stays perky for hours, but the dressing will start breaking down the greens after about 30 minutes
- Room temperature berries have exponentially more flavor than cold ones straight from the fridge
03 -
- Toast your almonds in a dry skillet over medium heat, shaking frequently—they go from perfectly golden to burnt in seconds
- Use the back of a spoon to gently press raspberries onto the salad—they'll stay put better than if you just drop them in