Strawberry Salad with Poppy Seed Dressing

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A bountiful salad option to serve prior to dinner or for a lunch option at the office. If strawberries aren’t in season, you can substitute with mandarin orange slices or cranberries.


Makes 8 Serving(s)
Use the slider to multiply the batch

  • 1 Package(s) Lettuce
  • 1 Pint(s) Strawberries
  • 1 Pint(s) Strawberries
  • 1 Onion(s)
  • 0.5 cup(s) Mayonnaise
  • 8 tablespoon(s) White Wine Vinegar
  • 0.33333333333333 cup(s) Sugar
  • 0.25 cup(s) Milk
  • 8 tablespoon(s) Poppy Seeds


Wash lettuce and spin or pat dry. Refrigerate until serving time. Place greens on individual salad plates or in large salad bowl. Slice strawberries. If using frozen berries, partially thaw before slicing. Arrange berries and onion slices on top of greens. For dressing, place ingredients in a jar. Cover and shake until blended. Drizzle dressing over top, or toss, if using salad bowl. 

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