Berry Salad
There’s something about Spring and ripe strawberries that makes me crave berry salads. There are so many versions out there to choose from so I have a top 10. This one is in that list. Fresh berries, sweet and tangy poppy seed dressing, and crunchy candied nuts – divine! Perfect for a Spring picnic.
I don’t give measurements for the lettuce or berries. The recipe for the nuts and dressing will make plenty for the largest of salads so just adjust the lettuce and berries according to your serving needs.
Berry Salad
Romaine lettuce with strawberries, blueberries, raspberries, and blackberries tossed in a sweet and tangy poppy seed dressing and topped with candied nuts.
Ingredients
Poppy Seed Dressing
- 1/2 cup vegetable oil or other light oil
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1 tsp dry mustard
- 1 tsp salt
- 1 tsp poppy seeds
Candied Nuts
- 8 oz nuts (walnuts, pecans, almonds or a combination) chopped
- 1/2 cup sugar
- 3 Tbls milk
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1/8 tsp salt
Salad
- romaine lettuce
- strawberries
- raspberries
- blueberries
- blackberries
Instructions
Poppy Seed Dressing
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Combine all ingredients and blend until creamy. I use a hand blender.
Candied Nuts
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Preheat oven to 350° F and line a baking sheet with parchment paper. Spread the nuts evenly on the baking sheet and bake for 8 minutes.
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In a medium sauce pan, heat the sugar, milk, cinnamon, vanilla, and salt on medium heat. Stir continually until the temperature is 260° F – hard ball stage.
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Pour in the nuts and stir to coat. Spread the nuts back on the prepared pan to cool.
Salad
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Place lettuce in a bowl and add dressing, toss to coat the lettuce. Sprinkle the desired amount of berries evenly around the lettuce and top with cooled candied nuts.
