My sisters and I spent Mother’s Day harvesting some fresh strawberries at beautiful Tanaka Farms in Irvine a few weeks ago. What a fun experience…only $6 per person, and you get a tour of the vast property on a hayride truck, and your own container for picking plump, sweet strawberries! I picked up this yummy recipe from their farm store and just had to try it. It’s the perfect salad for this spring!

 -Mel

Health tips: Low fat, heart healthy, low carb, anti-inflammatory, diabetes friendly

Ingredients (4 servings)

• 1/4 cup extra-virgin olive oil
• 3 tablespoons champagne vinegar or white wine vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 2 tablespoons Maui onion, sweet white onion or shallots, grated
• 2 tablespoons honey or agave nectar
• 1 teaspoon poppy seeds
• 10 oz. spring baby greens mix, including spinach
• 2 cups fresh strawberries, quartered
• 1/2 cup slivered almonds, toasted
• 1/2 cup crumbly cheese: feta, gorgonzola or blue

Steps

1. Whisk oil, vinegar, salt, mustard, onion, sugar and poppy seeds in a medium bowl until blended.
2. Add remaining ingredients except for the cheese and toss to coat.
3. Sprinkle with crumbled cheese. Enjoy!