Ingredients
¼cupolive oil
¼cupcanola oil
⅔cupfresh strawberries,(3.6 oz), diced
2½tbspred wine vinegar
2tbsphoney
2tbspgranulated sugar
1½tspDijon mustard
¼tspsalt
2tsppoppy seeds
10ozbaby spinach
1¼cupspecans,roughly chopped and toasted
12ozfresh strawberries,(about 2 cups), sliced
1pintfresh raspberries,(about 1½ cups)
⅔cupcranberries,dried, optional
2mediumavocados,peeled, cored and diced, semi firm but ripe
5ozfeta cheese,crumbled
Preparation
To a blender, add all ingredients except poppy seeds. Process until strawberries are well pureed.
Pour into a jar and stir in poppy seeds, cover, and store in the refrigerator.
In a large salad bowl, toss together spinach, pecans, strawberries, raspberries, cranberries, avocados, and feta cheese.
Plate and top with dressing.
