Spring Salad with Lemon Poppyseed Dressing

A creamy, tangy lemon dressing is just what we all need in the middle of winter!

Salad:
Spring salad mix (or your favorite salad blend)
Cooked chicken breast*
Chopped apple
Pecans*
Feta+
Sliced Strawberries
Snap Peas

Dressing:
¼ cup Greek yogurt or sour cream+
¼ cup mayonnaise+
3 tbsp fresh-squeezed lemon juice (1 lemon)
2 tbsp olive oil
1 tbsp lemon zest (1 lemon)
1 tbsp sugar
2 tsp poppy seeds
Salt and pepper (1/4 tsp or to taste)

1. Slice and chop the salad toppings you’d like to have. (~1 cup of salad greens, and ~1/4^th cup or less of each topping is usually plenty for one person)
2. Add all dressing ingredients to a large jar with lid (mason, or a recycled container such as jelly jars, etc). Put cap on and shake. You can also whisk this dressing in a bowl until full blended. Taste and adjust to your liking – add a bit more sugar or even honey if you want it a little sweeter. This will keep for about a week in the fridge.
3. Create your salad and add dressing. If you are portioning it out or saving for later, such as lunch at work, pour some dressing in a Ziploc baggie, etc. When ready to eat, if it’s separated just shake to recombine everything, and add to your salad just before eating. If storing for longer than a day, you may want to put toppings in a baggie etc and add just before eating.