Cucumber Strawberry Salad

We have been enjoying fresh strawberries every which way these past few weeks.  Here is a refreshing spring salad made with crisp cucumbers from our neighbourhood greenhouse, local strawberries, candied walnuts, and feta cheese.  Though the amounts given are for a larger salad, this recipe is easily adapted for two.

Cucumber Strawberry Salad:

• 2 Long English cucumbers, thinly sliced  (or 6 mini cucumbers)
• 4 cups fresh strawberries, stemmed and sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup walnut pieces, candied (recipe below)
• poppyseed dressing (your favorite or the recipe posted below)

1. Combine cucumbers, strawberries, feta cheese and walnuts in a salad bowl. 
2. Drizzle with poppyseed dressing and toss to coat.  

Serves 6

Dressing:

• 1/4 cup sugar
• 1/4 cup white wine vinegar (or white vinegar)
• 1 T poppy seeds
• 1 tablespoon grated onion
• 1/2 teaspoon dry mustard
• 1/3 cup olive oil

1. Combine white wine vinegar and sugar and blend (with hand-held blender) until the sugar is dissolved. 
2. Add the poppy seeds, grated onion and dry mustard.
3. Slowly pour the olive oil into the dressing, while blending.
4. Store in the fridge in covered container for several weeks. Shake before using.  

Candied Walnuts:

• 1 cup walnut halves/pieces
• ¼ cup white granulated sugar
• 1 Tbsp butter

1. Place walnuts, sugar and butter in a non-stick pan.
2. Heat over medium heat for 5 minutes, stirring continually until all sugar is melted and the nuts are coated.
3. Transfer immediately onto a sheet of parchment paper and separate the nuts. 
4. Allow to cool.  Store in covered container.