Recipe by Rivky Kleiman

Spring Salad with Lemon Poppy Vinaigrette

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Spring Salad with Lemon Poppy Vinaigrette
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Dairy - Tree nuts
10 Minutes
Diets
- Vegetarian - Gluten Free - Pescatarian

A fabulously light salad that can be enjoyed for breakfast and all day long.

Ingredients

Salad

  • 1 8-ounce (225-gram) package spring mix (or lettuce of your choice)

  • 1 kiwi, peeled and cubed

  • 1 mango, peeled and cubed

  • 1/2 cup pomegranate arils or Gefen Sweetened Dried Cranberries

  • 3/4 cup sliced almonds

  • 1 8-ounce (225-gram) package baby gouda cheese, cubed (or cheese of your choice)

Lemon Poppy Vinaigrette

  • 1/2 teaspoon salt

  • 1/2 teaspoon dried mustard

Directions

Prepare the Salad

1.

Layer all salad components in a large bowl.

2.

Combine all dressing ingredients in a cruet and shake vigorously (or beat with a whisk).

3.

Pour dressing over salad immediately before serving. Toss and enjoy.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis Assisted by Simmy Horwitz

Recipe tags

craisins dairy fruit fruit salads gluten free lemon mother's day ideas quick and easy salads quick-and-easy salad spring salad super easy
Spring Salad with Lemon Poppy Vinaigrette

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