• 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.)
• Remove up to 8 large eggs from refrigerator and allow to set out at room temperature for 20-30 minutes.
• Fill a medium saucepan halfway with water. Heat over medium-high and bring to a boil. Reduce heat to a simmering boil. Add 1 tablespoon kosher salt. Using a wire strainer, lower eggs into the simmering water. The water should cover the eggs by at least 1-inch. Return water to a gentle boil, then set timer for 12 minutes.
• Place ice in a pan of cold water. Remove eggs with a wire strainer and place in the ice cold water. Allow to cool for 8-10 minutes.
• After allotted time, begin tapping one egg shell on the counter multiple times. Then start peeling from the largest end of the egg. Use fingers to get under the membrane and start peeling the shell off. Dip the peeled egg in the ice water to finish cleaning it and place on a plate or bowl. Repeat with remaining eggs. 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.