Recipe: Strawberry and Asparagus Spring Salad

Chef Jill Aker-Ray shows Charlotte Today how to throw together a bright salad and make a homemade poppyseed dressing in a Mason jar.

Strawberry and Asparagus Spring Salad
By Chef Jill Aker Ray

image1 (9).jpeg


  • 1 pound asparagus, cut into 2 inch pieces, tough ends removed(-blanched and shocked, optional)

  • 1 pint fresh strawberries, rinsed, stemmed and quartered

  • Baby greens, optional

  • 1/2 tsp toasted sesame seeds

  • 1/4 cup crumbled blue cheese

  • 3 TBSP poppy seed dressing ( recipe below)


Homemade Mason Jar Poppyseed Dressing:

1 cup canola oil

1/2 cup lemon juice

1/4 cup white wine vinegar

1/2 cup honey

1 tablespoon poppy seeds

1 teaspoon Dijon mustard

1/2 teaspoon salt

Place all ingredients into a Mason jar. Place jar on lid and tighten. Shake vigorously. Store in refrigerator for up to a week. When ready to use, set out at room temperature for 30 minutes, then whisk or shake to combine again.