Kitchen notes · a little help before you start
Mixed Baby Greens with Strawberries, Gorgonzola and Poppy Seed Dressing
Sweet strawberries and sharp Gorgonzola make each forkful of these baby greens a little different. The honey poppy seed dressing gives the leaves a tangy sweetness, with slivered almonds adding a delicate crunch among the softer ingredients.
- Prep
- 15 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch · Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Shake the dressing well
The oil, vinegars, honey and shallot all go straight into a small jar. Give it a proper shake so the honey loosens into the dressing and the poppy seeds are spread through it.
2. Toss or plate it
You can make one big bowl for the table, or divide the greens, almonds, strawberries and gorgonzola between four plates. Either way, add the dressing at the end so the baby greens stay lively.
3. Go gently once dressed
Baby greens are tender, and the strawberries and gorgonzola are soft too. A light toss is enough to coat the salad without weighing it down or breaking everything up.
Get to know the ingredients
Two vinegars, one dressing
Red wine vinegar and cider vinegar are both used here, in equal amounts. Together they give the dressing a sharper, fruitier lift than either one would on its own.
Honey sweetens the sharp edges
The honey balances the vinegars and helps the poppy seed dressing feel rounded rather than harsh. If you're keeping it Paleo, the ingredient note calls for raw honey.
Gorgonzola is optional for Paleo
The gorgonzola brings a creamy, salty bite against the strawberries. The recipe specifically says to leave it out for Paleo, so the salad still works without the cheese.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 2 steps completeMake room for Mixed Baby Greens with Strawberries, Gorgonzola and Poppy Seed Dressing
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Dress the salad right before serving, whether it's in one bowl or on four plates. The greens only need enough tossing to catch the poppy seed dressing and carry a little of everything in each bite.
A little more help as you go
Keep the strawberries sliced
Sliced strawberries mix through the greens more easily than whole berries would, and they give the dressing more surface to cling to. Add them with the rest of the salad ingredients before dressing.
Use a big enough bowl
If you're serving it family-style, choose a bowl with room to lift and turn the greens. Crowding the bowl makes it harder to coat the salad without crushing the softer ingredients.
A few questions you might have
Do I need to whisk the dressing instead of shaking it?
No. The recipe uses a small jar, so add the dressing ingredients and shake. It's a neat way to mix the honey, oil, vinegars, shallot and poppy seeds quickly.
Should the dressing go on before or after plating?
Either works. You can toss everything in a big salad bowl with the dressing, or divide the salad ingredients between four plates and dress them there.
Can I leave out the gorgonzola?
Yes. Leave out the gorgonzola for Paleo. You'll still have the greens, strawberries, almonds and poppy seed dressing carrying the salad.
What counts as the salad ingredients here?
The salad bowl gets the mixed baby greens, slivered almonds, sliced strawberries and gorgonzola. The vinegars, oil, shallot, honey and poppy seeds are for the jar dressing.
Why use both red wine vinegar and cider vinegar?
The dressing calls for both, so use both if you have them. They bring acidity from slightly different directions, which suits the sweet strawberries and stronger cheese.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.