Boat Shed House Salad Recipe

Combine base

In a medium bowl, whisk together 1/4 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth and slightly glossy.

Add flavorings

Whisk in 2 tsp apple cider vinegar, 2 tsp honey, 1 tsp Dijon mustard and 1 tsp fresh lemon juice until fully incorporated.

Finish and season

Slowly whisk in 1 tbsp olive oil to emulsify. Stir in 1 tsp poppy seeds, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust sweetness or acidity — add up to 1 tsp more honey or 1/2 tsp more vinegar as desired. Refrigerate the dressing for at least 15 minutes to let flavors meld; whisk again before using.

Prepare vegetables

Wash and thoroughly spin-dry 6 cups baby spinach. Thinly slice enough cucumber to yield about 1 cup (about half a medium English cucumber) and place in a bowl. Halve 1 cup cherry tomatoes (about 10–12) or chop equivalent plum tomatoes. Thinly slice red onion to yield 1/4 cup (about 1/4 of a small onion).

Combine salad components

In a large salad bowl, add the baby spinach, sliced cucumber, halved tomatoes, and red onion. Toss gently to combine.

Dress the salad

Start by spooning about 3 to 4 tablespoons of the chilled poppy seed dressing over the salad (reserve extra dressing to taste). Gently toss with salad tongs or clean hands until leaves are coated but not drenched. Add additional dressing in 1-tablespoon increments if you prefer a wetter salad.

Add feta and serve

Scatter 3 ounces crumbled feta cheese over the tossed salad and give a final gentle toss just to combine. Plate immediately and serve. Leftover dressing can be refrigerated up to 5 days.