photo by Annabelle Breakley

Serves 6, can be doubled

1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1/4 teaspoon salt
1/2 teaspoon Dijon mustard
2 tablespoons grated sweet onion, such as Vidalia
2 tablespoons sugar
1 teaspoon poppy seeds
10 ounce mixed lettuce greens
2 cups quartered strawberries
1/2 cup toasted sliced almonds
1/2 cup crumbled feta cheese

Whisk oil, vinegar, salt, mustard, onion, sugar, and poppy seeds in a medium bowl until blended.

In a large salad bowl, toss lettuce, strawberries, and almonds. Add dressing and toss to coat. Sprinkle with feta and gently toss until everything is incorporated.