“Cook’s Country: Poppy seeds are dark, so it’s hard to see when they’re fully toasted. Instead, use your nose; they should smell nutty. The pickled onions can be refrigerated, covered, for up to two days.”
1⁄2 cupred wine vinegar
salt and pepper
1⁄2 red onion, sliced thin
1 tablespoonpoppy seed (toasted as instructed)
1⁄2 cupsliced almonds
1⁄4 cupcanola oil (mild flavored oil only)
1 teaspoondry mustard
1 lbstrawberry, hulled and quartered (2 1/2 cups)
1 romaine lettuce hearts, torn into bite-size pieces (6 ounces)
5 ouncesBaby Spinach
Whisk vinegar, sugar, and 3/4 teaspoon salt together in bowl. Transfer 1/4 cup vinegar mixture to small bowl and microwave until hot, about 1 minute. Add onion, stir to combine, and let sit for at least 30 minutes.
Meanwhile, toast poppy seeds in 8-inch nonstick skillet over medium heat until fragrant and slightly darkened, 1 to 2 minutes; transfer to bowl and set aside. Add almonds to now-empty skillet, return to medium heat, and toast until fragrant and golden, 3 to 5 minutes.
Whisk oil, mustard, poppy seeds, and 1/2 teaspoon pepper into remaining vinegar mixture. Combine strawberries, lettuce, spinach, and 1/4 cup almonds in large bowl. Using fork, remove onions from vinegar mixture and add to salad. Add dressing to salad and toss to combine. Season with salt and pepper to taste. Transfer salad to serving platter and top with remaining 1/4 cup almonds.