Spring Salad with Poppy Seed Dressing from Kentucky Fresh Cookbook

Spring Salad with Poppy Seed Dressing
Makes 6 servings
Strawberries, mushrooms, and peas are seasonal produce highlights of spring.

5 ounces mixed salad greens or baby spinach (about 5 cups)
1/2 small red onion, thinly sliced (about 1/2 cup)
1 cup sliced strawberries
1/2 cup sliced mushrooms
1/4 cup snow pea pods, thinly sliced on the diagonal
1/4 cup sliced almonds, toasted
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons Kentucky honey
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place spinach and salad greens in a large salad bowl. Whisk together the lemon juice, honey, olive oil, mustard, poppy seeds, salt, and pepper. Add half of the dressing and toss to coat. Mix in the onion, strawberries, mushrooms, pea pods, and almonds. Add more dressing and toss to coat. Serve any extra dressing on the side.