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The Salad

  • Author: Sandra Flegg
  • Total Time: 15 minutes
  • Yield: 12 cups


My favourite salad of all time. Tangy dressing, crunchy veggies and nuts and oh so many good things going for it. It's calling your name.



8 cups romaine lettuce, torn or chopped

1 yellow pepper, chopped into 1/4" pieces

1/2 orange peppers, chopped into 1/4" pieces

1/2 red onion, sliced

1 cup feta cheese, crumbled

1 cup chopped toasted pecans

1/2 cup craisins

1/4 cup pepitas (pumpkin seeds

Balsamic Dressing

1/4 cup balsamic vinegar

1/2 cup olive oil

2 tbsp. maple syrup

1 tsp. honey dijon mustard (substitute regular dijon)

Pinch salt & pepper

Poppyseed Dressing

1/4 cup white wine vinegar

3 tbsp. honey

1 tbsp. plus 1 tsp. poppyseeds

1/2 tsp. salt

1/2 tsp. dry mustard

1/3 cup mayonnaise

1/2 tsp. lemon zest

1 tbsp. finely grated sweet onion

1 tsp. dijon mustard

1 tbsp. lemon juice

1/2 cup olive oil


Place all salad ingredients into a large bowl and toss well to mix. 

Balsamic Dressing

Combine all ingredients into a glass jar and shake to mix. 

Poppyseed Dressing

In a medium-sized mixing bowl, whisk all ingredients together. Store in glass jar in refrigerator. 

Combine one 1 cup of balsamic dressing with 1 cup of poppyseed dressing. Whisk until combined. 

Drizzle over salad. Serve with additional side dish of dressing to top up the salad as desired. 

Combine poppyseed and balsamic together and mix 1:1 ratio.

This is enough dressing for several salads. 





The nutritional information is calculated using 1/2 cup of balsamic and 1/2 cup of poppyseed dressing for the entire salad. This is due to the fact that the dressing recipe will make more than the amount needed. 

  • Prep Time: 15 minutes
  • Category: Salads
  • Method: No Bake
  • Cuisine: American


  • Serving Size:
  • Calories: 253
  • Sugar: 16.2 g
  • Sodium: 443.1 mg
  • Fat: 15.7 g
  • Saturated Fat: 5.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 23.7 g
  • Fiber: 3 g
  • Protein: 7.2 g
  • Cholesterol: 25.6 mg

Keywords: Salad