For the salad:
1 share Veggie Box tatsoi
1 share Veggie Box strawberries
½ share Veggie Box salad mix
¾ cup raw pecans
¾ cup crumbled feta (or sub goat cheese)
½ small red onion

For the dressing:
¼ cup balsamic vinegar
3 tbsps extra virgin olive oil
1½ tbsps poppy seeds
1½ tbsps honey
½ tsp Dijon mustard
Salt and pepper, to taste

1 share Veggie Box tatsoi 1 share Veggie Box strawberries 3 tbsp s extra virgin olive oil 1 ½ tbsps poppy seeds 1 ½ tbsps honey

Roast pecans on a baking sheet in a 350F oven,
8-10 mins, or until fragrant and tan in the middle
when broken (keep an eye on them so they don’t
burn!) When cool, roughly chop. Thinly slice the
red onion, place in a bowl and cover with cold
water to remove the sharpness. Hull and quarter
strawberries.

In a bowl or measuring cup, mix dressing
ingredients - vinegar, oil, poppy seeds, honey,
mustard, salt, and pepper - until well combined.

Combine tatsoi and salad mix and place into
serving bowl. Add strawberries, and drained
onions. Drizzle half of dressing and toss to
combine. Salad should be lightly moistened, but
not coated in dressing. Add more dressing as
necessary. Add feta and pecans, then toss
lightly. Serve immediately.

Recipe adapted from WellPlated.com