Featured Image - Spring Salad with Poppy Seed Dressing

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This past month I’ve been enjoying a new Spring Salad with Poppy Seed Dressing. Homemade dressings are so fresh and tasty, I know you’re going to love this one. I think this salad would be especially fun for a mother-daughter brunch or luncheon!

Serving Poppy Seed Dressing over the Spring Salad - Served on Pfaltzgraff Farmhouse Hen Plates

Can you hear the whisper of spring calling to you? It starts with a spring lettuce mix that includes arugula, spinach, red and green chard, red and green leaf lettuce, and radicchio. Add to this thinly sliced radish and green onion, strawberries, boiled eggs, and a smattering of sunflower seeds. All topped with a delicious homemade poppy seed dressing. So yummy! Seriously, I’ve been munching on this all month and haven’t tired of it yet!

Of course, if you enjoy a home garden, you will want to use your own fresh garden greens to make this salad. And it will be fantastic! Our uncle down the road has been lavishing us with fresh garden produce this spring and we’re loving the bounty!

This Poppy Seed dressing reminds me a lot of a simple sugar-vinegar dressing my mom uses on her fresh garden spring salad. But with more umph.

I have made several homemade salad dressings, but this Poppy Seed Dressing might be tied for first–right up there with my French Dressing. I love them both, and intend to enjoy each of them a lot this summer!

Homemade Salad Dressings to Try

Ingredients for Spring Salad with Poppy Seed Dressing

(See the full recipe at the bottom of this post. – Affiliate links below: #ad #walmartpartner)

Instructions for Making this Recipe

To begin, gather the ingredients so you have everything close at hand on the counter or table.

Boil the Eggs

18 county fresh eggs

Begin by boiling the eggs, since this will take the longest amount of time. If you think of it, you could even do this step early in the morning or the day before to save time when you’re ready to make the salad.

Place eggs in a small to medium saucepan and cover them with cold water. Place on stove and bring to a boil over medium-high heat. When the water starts to boil, turn off the heat and cover the pan with a lid. Allow the eggs to set for 12-13 minutes.

Place Boiled Eggs in Ice Water

After the allotted time, drain the water from the pan, and place the eggs in a bowl of ice water. Allow to chill for 10-12 minutes. Remove shell from the eggs and place boiled eggs in a small bowl. Refrigerate until ready to use.

Prepare the Ingredients

Using a cutting board and Chef’s knife, slice the strawberries either in half or in thin slices. Either way, strawberries are lovely in a spring salad. I used to think adding fruit to a garden salad was weird, but honestly, it’s quite fabulous. Strawberries, peaches, grapes, pears. All good. Or dried fruit works well, too, like cranberries, cherries, or blueberries.

Next, thinly slice the radishes and green onion. Be sure to slice into the green leaves of the onion, too, for extra flavor and green color!

While you’re at it, chop the sweet onion to use in the dressing. Place 1/3 cup of onion in a bowl and set aside until ready to make the dressing.

Slice the boiled eggs using a knife or egg slicer. You might also cut the eggs in half, which is also a nice way to serve the salad.

Prepare the Poppy Seed Dressing

Now it’s time to prepare the homemade poppy seed dressing. To make this dressing you’ll want to use a blender, immersion blender, or a whisk.

Place the prepared chopped onion in the bowl of a blender. Add to that the granulated sugar, white vinegar, lemon juice, mustard powder, kosher salt, and freshly ground black pepper. Pulse this together until the onion is mixed well.

Next, add in the oils. I like using the combination of vegetable oil (less expensive) and extra virgin olive oil (for flavor) rather than using just one oil. Slowly add the oil blending at a slow speed until the mixture emulsifies and thickens. I love the process of emulsifying. It’s very satisfying.

Stir in Poppy Seeds to Finish

Finish the dressing by stirring in the poppy seeds. Whisk together to combine. Place the dressing in a glass jar or cruet. Refrigerate until ready to serve. You may store this dressing in the refrigerator for 2-3 days. After that, the dressing starts to thin, but is still usable for another day or two.

Assemble the Salad

Finally, it’s time to assemble this yummy salad! Place the spring salad mix in a large serving bowl. Add sliced radishes and green onions to the salad greens. Then add the strawberries to the salad. At this point, go ahead and lightly toss the salad to incorporate the additions into the salad.

Since the eggs can be rather messy, I prefer to save those for garnishing the top of the salad. You may either do this in a big salad bowl, or on individual plates or bowls. Sprinkle the sunflower seeds over the salad.

Serving Spring Salad with Crunchy Breadsticks

Serving Suggestions

Serve salad with the prepared Poppy Seed Dressing on the side so folks can use as much or as little as they desire. This salad is delicious with Crunchy Sourdough Breadsticks, Sourdough Flatbread, or Soft Breadsticks.

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Featured Image - Spring Salad with Poppy Seed Dressing

Spring Salad with Poppy Seed Dressing

This past month I’ve been enjoying a new Spring Salad with Poppy Seed Dressing. Homemade dressings are so fresh and tasty, I know you’re going to love this one.
Prep Time 35 minutes
Total Time 35 minutes
Serving Size 8

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

  • 11 oz spring salad mix
  • 1 pint fresh strawberries (sliced)
  • 6 large boiled eggs (peeled and halved or sliced)
  • 8 medium radishes (sliced)
  • 4 medium green onions (sliced)
  • 1/3 cup sunflower seeds

Poppy Seed Dressing

Instructions

  • To begin, gather the ingredients so you have everything close at hand on the counter or table.

Boil the Eggs

  • Begin by boiling the eggs, since this will take the longest amount of time. (If you think of it, you could even do this step early in the morning or the day before to save time when you’re ready to make the salad.)
  • Place eggs in a small to medium saucepan and cover them with cold water. Place on stove and bring to a boil over medium-high heat. When the water starts to boil, turn off the heat and cover the pan with a lid. Allow the eggs to set for 12-13 minutes.
  • After the allotted time, drain the water from the pan, and place the eggs in a bowl of ice water. Allow to chill for 10-12 minutes. Remove shell from the eggs and place boiled eggs in a small bowl. Refrigerate until ready to use.

Prepare the Ingredients

  • Using a cutting board and Chef’s knife, slice the strawberries either in half or in thin slices.
  • Next, thinly slice the radishes and green onion. Be sure to slice into the green leaves of the onion, too, for extra flavor and green color!
  • While you’re at it, chop the sweet onion to use in the dressing. Place 1/3 cup of onion in a bowl and set aside until ready to make the dressing.
  • Slice the boiled eggs using a knife or egg slicer. You might also cut the eggs in half, which is also a nice way to serve the salad.

Make the Dressing

  • To make this dressing you’ll want to use a blender, immersion blender, or a whisk.
  • Place the prepared chopped onion in the bowl of a blender. Add to that the granulated sugar, white vinegar, lemon juice, mustard powder, kosher salt, and freshly ground black pepper. Pulse this together until the onion is mixed well.
  • Next, add in the oils. I like using the combination of vegetable oil (less expensive) and extra virgin olive oil (for flavor) rather than using just one oil. Slowly add the oil blending at a slow speed until the mixture emulsifies and thickens.
  • Finish the dressing by stirring in the poppy seeds. Whisk together to combine. Place the dressing in a glass jar or cruet. Refrigerate until ready to serve. You may store this dressing in the refrigerator for 2-3 days. After that, the dressing starts to thin, but is still usable for another day or two.

Assemble the Salad

  • Place the spring salad mix in a large serving bowl. Add sliced radishes and green onions to the salad greens. Then add the strawberries to the salad. At this point, go ahead and lightly toss the salad to incorporate the additions into the salad.
  • Since the eggs can be rather messy, I prefer to save those for garnishing the top of the salad. You may either do this in a big salad bowl, or on individual plates or bowls. Sprinkle the sunflower seeds over the salad.
  • Serve with the prepared Poppy Seed Dressing on the side so folks can use as much or as little as they desire. This recipe will serve 6-8 people.

Nutrition

Calories: 234kcal | Carbohydrates: 15g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 140mg | Sodium: 353mg | Potassium: 301mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3167IU | Vitamin C: 42mg | Calcium: 72mg | Iron: 2mg

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One Comment

  1. 5 stars
    Thanks for reading this recipe. I hope you will enjoy this salad as much as we do!