This salad is perfect for a light and healthy meal! Add some protein by tossing some hard-boiled eggs or roasted chicken over the top. The poppyseed dressing is my absolute favorite part it pairs so nicely with the fresh berries and mild flavored greens! Enjoy :-)
Dairy-Free, Gluten-Free, Paleo, Raw
3 c. baby spinach, finely chopped
3 c. green leaf lettuce, finely chopped
1/2 c. baby bella mushrooms, thinly sliced
1/2 c. blueberries
1/2 c. strawberries, thinly sliced
1/4 c. white onion, thinly sliced
1/3 c. skinless almond slivers, toasted
1/3 c. raw apple cider vinegar
1/3 c. honey
1/2 c. white onion, coarsely chopped
1-1/2 tbl. dijon mustard
3/4 c. extra virgin olive oil
2 tsp. poppy seeds
*The salad dressing makes portions to use for leftovers, keep chilled in an airtight container for up to two weeks.
1. Toss all salad ingredients in a large bowl and keep chilled until serving.
2. Place all of salad dressing ingredients except poppy seeds into a blender and pulse until it resembles a traditional dressing consistency. Stir in poppy seeds and serve immediately.
Keri Marino is an internationally Registered Yoga Teacher and Yoga Therapist. She owns and operates Yoga Unique offering Yoga Therapy, Classes, Workshops and Yoga products. It is her mission to empower others to have improved quality of life through the practice of Yoga!
I'm a Yoga Therapist, Teacher & Mama Bear who is all in on mindful authentic living. This blog is a collection of my passion for all things yoga, nutrition, health and cooking. Subscribe to the blog for monthly goodies delivered right to your email!