One of the nicest things about brunch is you don’t have to get up early to enjoy it (or make it)! This festive meal has become synonomous with special occasions like graduation and showers, i.e. bridal showers, baby showers. It’s a perfect topic for this months Recipe Redux theme: Share your favorite healthy brunch dish for the upcoming ‘shower season’.
For those of you who follow my blog, you might remember my recent post: Pamper Someone with Breakfast in Bed: Vegetable Frittata. I am please to say this recipe won first place in the Build and Better Brunch recipe contest sponsored by the Southeastern United Dairy Industry Association, Inc. and Healthy Aperture. So, how do I top that? I have decided to share a recipe that I would serve along with my vegetable frittata at a shower brunch in May. The sweet and sour taste of this stawberry salad with poppy seed dressing compliments the savory goodness of the vegetable frittata. I think they are a perfect party pair. Please check out the links at the bottom of my post for more healthy brunch ideas!
What are your favorite brunch foods?
Strawberry Salad with Poppy Seed Dressing
Ingredients (serves 6)
- 3 cups spring mix
- 1 1/2 cup sliced strawberries
- 2 tablespoons chopped pecans
- 1/4 cup cider vinegar
- 1/4 cup sugar
- 1 ice cube
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
for the salad dressing
In a small sauce pan, heat vinegar and sugar over medium heat, stirring frequently until sugar is dissolved; 1- 2 minutes. Remove from heat. Add ice cube. Whisk in salt, oil and poppy seeds. Mix well and use immediately or store in refrigerator until ready to serve.
for the salad
Add spring mix, pecans and sliced strawberries into a large bowl. Toss with just enough dressing to coat the greens.