Summer Chopped Salad with Berries

Chopped Salad with summer berries, nuts and homemade poppy seed dressing

Summer Chopped Salad with Berries

Fresh berries are the star of this chopped salad that is topped with a homemade poppy seed dressing and sugared almonds.

Course Salad

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 497kcal

Author Deborah Harroun

Ingredients

Poppy seed Dressing

1/4 cup white balsamic raspberry blush vinegar
2 tablespoons plus 2 teaspoons sugar
1 tablespoon mayonnaise
1 teaspoon grated onion
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 cup vegetable oil
1 1/2 teaspoons poppy seeds

Sugared Almonds

1/2 cup slivered almonds
1 1/2 teaspoons sugar

Salad

8 cups chopped romaine lettuce
3 cups mixed berries sliced strawberries, blueberries, raspberries, blackberries

Instructions

In a blender or food processor, combine the vinegar, sugar, mayonnaise, onion, salt and dry mustard. Process until combined. Slowly stream in the vegetable oil. Stir in the poppy seeds.
1/4 cup white balsamic raspberry blush vinegar, 2 tablespoons plus 2 teaspoons sugar, 1 tablespoon mayonnaise, 1 teaspoon grated onion, 1/2 teaspoon salt, 1/2 teaspoon dry mustard, 1/2 cup vegetable oil, 1 1/2 teaspoons poppy seeds
Place the almonds in a small sauté pan over medium heat. Sprinkle the sugar over the almonds. Cook, stirring frequently, until the sugar starts to melt and coat the almonds. Remove from the heat and allow to cool.
1/2 cup slivered almonds, 1 1/2 teaspoons sugar
In a large bowl, combine the lettuce and berries. Pour the poppy seed dressing over the top and toss to combine. Stir in the almonds and serve.
8 cups chopped romaine lettuce, 3 cups mixed berries

Notes

Nutrition information provided is an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.

Nutrition