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Wednesday, August 25, 2010

Strawberry Fields Salad

Most of you know I LOVE food! Especially fresh foods! This past week I made this salad for guests. (I like to experiment with real live people! Dangerous, I know!) It came out of Southern Living Magazine. Although it was good, if I made it again here is what I would change - substitute spinach for the spring mix and leave out the basil - it was a little too overpowering, I thought. Otherwise, very simple, very good, and very "good for you"!

Strawberry Fields Salad
Makes 6-8 servings

4 large nectarines, cut into 1/4" thick wedges
3/4 cup Lemon Poppy Seed Dressing (see below)
1 (10 oz.) pkg. gourmet mixed salad greens
2 cups sliced fresh strawberries
1 (4 oz.) pkg crumbled feta cheese
1 large green tomato, diced*
1/2 cup chopped fresh basil
1 (3.5 oz.) pkg roasted glazed pecan pieces

1) Toss nectarines with 1/4 cup Lemon Poppy Seed Dressing.
2) Layer gourmet mixed salad greens, nectarines, strawberries, and next 4 ingredients in a large glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss salad with remaining 1/2 cup dressing just before serving.
*1 1/2 cups halved miniature heirloom green tomatoes may be substituted

Lemon Poppy Seed Dressing
Makes 1 1/3 cups

Process 2/3 cup vegetable oil, 1/2 cup sugar, 1/3 cup fresh lemon juice, 1 1/2 Tbsp. poppy seeds, 2 tsp. finely chopped onion, 1 tsp. Dijon mustard, and 1/2 tsp. salt in a blender until smooth. Store in refrigerator up to 1 week; serve at room temperature.


  1. I thought that the way you made it tasted just great! It was a great lunch. Thanks. And thank you for letting me come play yesterday.

  2. That looks absolutely DIVINE! I can't wait to try it!

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  4. Sounds like a nice, refreshing salad. Will have to give it a try. :)