Ingredients
- 12 cup vegetable oil
- 3 tablespoons raspberry vinegar
- 14 cup honey
- 1 tablespoon poppy seed
- 2 tablespoons minced sweet onions
- 1 teaspoon dry mustard
- 1 teaspoon fresh lemon juice or 1 teaspoon lime juice
- 1 pinch salt
- to taste
- 6 cups baby greens
- washed
- 2 cucumbers
- sliced
- 2 celery ribs
- sliced
- 1 large tomatoes
- sliced
- 3 scallions
- sliced thin
- 34 cup strawberry
- sliced
- 14 cup hazelnuts
- toasted or caramelized
- 14 cup blue cheese
- feta cheese (optional)
Instructions
- For the dressing.
- In a blender combine the first 8 ingredients until emulsified.
- Just before serving, whisk again (or, if storing in a glass jar, shake until the dressing is emulsified).
- Chill while making salad.
- Place greens in a large bowl follow with the rest of the ingredients topping the greens.
- Pour 1/4 cup dressing over salad passing the rest of the dressing for those that would like more.
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