DRESSING:

Ingredients:

• ¼ C. Honey
• 1 Lemon, juiced (save the zest for breadsticks)
• 2 Tbsp. olive oil
• 2 Tbsp. White Wine Vinegar
• 1 tsp. Poppy Seeds 

1. In a small bowl, combine the lemon, honey, vinegar and olive oil.  Whisk to emulsify.

SALAD:

Ingredients:

• 4 C Baby Spinach
• ½ English Cucumber, sliced
• ½ C. Fresh Strawberries, sliced
• ½ C. Fresh Blueberries
• ¼ Red Onion, sliced
• ¼ C Sliced Almonds
• ¼ C. Feta, crumbled

1. In a large serving bowl, mix the spinach, veggies, berries, almonds and feta.
2. Toss the salad with dressing to server 

BREADSTICKS:

Ingredients:

• 1 loaf Canyon Bakehouse Rosemary and Thyme Focaccia Bread
• 2 Tbsp. Olive Oil
• Zest of 1 lemon
• Black Pepper, to taste
• Sea Salt

1. Preheat oven to 375 degrees.
2. With bread knife, cut the focaccia ¾ of the way through, into 6-8 slices.
3. Brush the tops and between the slices with olive oil.
4. Sprinkle crumbled feta over the top and between each slice.
5. Sprinkle the top with black pepper and sea salt, and bake for 20-25 minutes.