Strawberry Lemon Poppyseed Salad
INGREDIENTS
Ingredients:
2 heads butter lettuce
3 mini cucumbers, sliced
1/4 red onion, sliced
1 cup strawberries, sliced
1 avocado, sliced
1/2 cup cherry tomatoes, sliced
Candied walnuts
Lemon Poppyseed Dressing Ingredients:
1/2 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1/4 cup honey
2 tsp Dijon mustard
1 tbsp poppy seeds
Candied Walnuts Ingredients:
3 cups walnuts
1/4 cup brown sugar
3/4 tsp ground cinnamon
1 egg white
1 tsp vanilla extract
Pinch salt
Maple Hill Creamery Unsalted Butter, for greasing the pan
PREPARATION
Instructions:
Start by making the candied walnuts: preheat oven to 300F and lightly butter a cookie sheet. In a small bowl, whisk together the dry ingredients. In a large bowl, whisk together the egg white and vanilla extract. Add the walnuts and toss to combine. Sprinkle in the cinnamon sugar mixture and toss to evenly coat. Bake for 20 minutes, tossing halfway through. Remove from the oven and transfer to a wire rack to allow to cool.
Meanwhile, make the dressing: combine all ingredients in a large jar or bowl and whisk to combine.
Assemble the salad: to a large platter or bowl, start by adding the lettuce, then sprinkle on the strawberries, cucumbers, red onion, and tomatoes. Add avocado once ready to serve (or squeeze lemon juice to prevent from browning). Add the candied walnuts and toss the salad with desired amount of dressing. Enjoy!