Fresh Berry Salad with Raspberry Poppyseed Dressing

 Recipe From: Laura

Weekend forecast calls for sunny skies with a side of Fresh Berry Salad drizzled with sweet raspberry poppy seed dressing .%  chance of extra helpings  LOL    

Can I just say, THIS. IS. PURE. YUUMMEEENESS!!!!!  My Breakfast. My Lunch. My Dinner. 

FOR THE DRESSING (MAKES 2 CUPS)

 6 Tablespoons red wine vinegar

2 Tablespoons  organic sugar**

3 Tablespoon maple syrup

1 teaspoon salt

1 teaspoon ground mustard

1/ 2 cup avocado oil

1 cup fresh or frozen raspberries, thawed

1 teaspoon poppy seeds (add AFTER it's all blended)

1 dragonfruit, cubed, OPTIONAL

** This dressing makes a lot.  Can easily be cut in half and still plenty of dressing to go around.

FOR THE SALAD:

 4-6 cups arugula

2 cups chopped romaine lettuce**

1 cup raspberries

1 cup sliced strawberries

2 kiwis, sliced

1/ 2 cup blueberries

1/ 2 cup blackberries

I added 3 Tablespoons candied pecans (mix butter & brown sugar, a lil cinnamon & roast)

Could also do finely sliced almonds instead

Also added in an avocado, sliced

MAKE THE DRESSING

Blend all the dressing ingredients, except for the poppy seeds in the blender for 10 seconds. Add poppy seeds and pulse once or twice. Store the dressing in a glass jar in the fridge for up to 7 days.

 

ASSEMBLE THE SALAD

Combine all salad ingredients in a large bowl. Pour in a bit of dressing and toss to combine. Add more dressing as needed. Serve right away since the fruit starts to smoosh once its tossed together.

 

****I added 2 Tbsp organic sugar since it seemed quite 'vinegary' to me.  If you like more of a vinegar taste, back off or eliminate the sugar. ****

 

****Love the peppy taste of arugula, just not by itself. So I felt the need to add some romaine lettuce to this salad.  Leave out if you want. *****

 

Recipe from https://thefeedfeed.com/naturallyzuzu/raspberry-poppyseed-antioxidant-arugula-salad