Salads are better assembled than measured. This salad is summary and so nicely balanced. Crisp greens meet creamy feta, sweet in-season berries and salty bacon, all topped with a flavorful poppyseed-honey mustard dressing. It’s colorful, hearty, and entirely open to interpretation. Think of these ingredients as a starting point, then build your salad with the level of toppings that make your heart content.
What to Notice
- Cook your bacon via your preferred method, whether in the oven or on the stove. Just make sure to overcook it ever so slightly. Bacon in salads should add a nice crunchy element.
- When assembling this salad, simply think about adding enough toppings to get a little bit of everything in one bite; that’s what makes a salad wildly satisfying.
- When dressing your greens, you want the dressing to coat them gently, not for them to be doused.
Servings: 4 Servings
Ingredients
- 1, 10- ounce container baby spring mix
- Sliced avocado
- Sliced strawberries
- Blueberries
- Cooked and chopped bacon
- Feta
- Candied walnuts
- Shredded chicken breast store-bought rotisserie works really nicely as an easy shortcut
For the Dressing:
- 1/2 cup Plain greek yogurt
- 2 teaspoons Dijon
- 2 tablespoons Honey
- 1 tablespoon Champaign vinegar
- 1 teaspoon Poppyseeds
- 1 teaspoon Kosher salt
- 1/2 cup Olive oil
- 1 teaspoon lemon juice
Instructions
- Lay down your greens and top with as much of each ingredient as you'd like. Drizzle on the dressing using just before serving.
Make the Dressing:
- Whisk together all of the dressing ingredients in a large measuring cup and pour over the salad.
