We've been doing some spring cleaning of our diets recently, especially since I've gained my usual 5-pound winter weight. I'm very anxious to get back on the tennis courts and bike trail again! I had a beautiful package of mixed baby greens in the fridge and was in the mood for a light and refreshing salad. I decided to use up my remaining strawberries, toss in some feta, and add some toasted walnuts. But it needed something to bring it all together. I found about 3 tablespoons of peach preserves that I had to use up, so I decided to make a peach vinaigrette with poppy seeds. This dressing is seriously bangin!
Peach Poppy Seed Dressing Ingredients:
- 1/4 c red wine vinegar
- 2 tbsp onion, minced
- 3 tbsp peach preserves
- 1/3 c sugar
- 1 tsp dry mustard powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 c avocado oil
- 1 tbsp poppy seeds
- 1 (5 oz) package mixed baby greens
- 1 c strawberries, hulled and sliced
- 1/4 c walnuts, lightly toasted and chopped
- 1/2 c crumbled feta cheese
Add the red wine vinegar, onion, peach preserves, sugar, mustard powder, salt, and pepper in a blender. Process until smooth. Drizzle in the avocado oil a little bit at a time while processing. Stir in the poppy seeds. Cover and chill.
In a large bowl, toss together the baby greens, strawberries, and walnuts. Sprinkle the feta on top.
Drizzle the peach poppy seed dressing over all.