Simple Strawberry Salad with Creamy Poppy Seed Dressing

Winter weather is still lingering around for many of us, but I am a year-round salad eater. My salad love knows no boundaries. Even when the temps outside are a little on the low side, I still enjoy salads all throughout the week for lunch. This particular salad is a pretty simplistic one ... utilizing just a handful of fresh ingredients. And, the dressing is pretty basic, too, in terms of ingredients and prep. But, it sure does pack a punch and deliver on many levels. It's a tad bit tangy, a little sweet and has just the right amount of creaminess {while still feeling light}.

This would be a great salad to serve alongside Valentine's Day dinner if you're planning to cook for {or with} your sweetheart. The strawberries bring a pop of red to the party, so it would tie in nicely with the evening's color theme. {And, strawberries - in my opinion - are always sexy.}

Yields 2 servings.


Ingredients:

FOR THE DRESSING -

2 tablespoons white vinegar
2 tablespoons plain Greek yogurt
1 1/2 - 2 tablespoons honey
1 teaspoon Kosher salt
2 teaspoons poppy seeds
1/8 teaspoon freshly-ground black pepper
2 tablespoons good-quality olive oil

FOR THE SALAD -

3 cups fresh salad greens
1 heaping cup sliced strawberries
1/2 avocado, pitted, removed from skin and sliced
8 - 10 cherry-size fresh mozzarella balls {or equivalent cubed fresh mozzarella}
1 cup thinly-sliced seedless cucumber
1/4 cup pecans {lightly toasted is recommended}

Directions:

In a small glass jar, add dressing ingredients. {Start with 1 1/2 tablespoons of honey. Add the remaining 1/2 tablespoon if more sweetness is desired.} Lid tightly and shake until very well combined. Set aside.

Arrange strawberries, avocado, mozzarella, cucumber and pecans atop salad greens on a platter or in a large, shallow bowl.

Shake dressing again if needed. Drizzle dressing over salad. Serve immediately. Any unused dressing can be stored - tightly sealed - in the refrigerator for up to five days.