By The Square Root Chef Adam Wilson
- 4 c. mixed greens
- 1 c. shredded carrots
- 1 c. shredded red cabbage
- 1 c. red onion, thin julienne
- 2 oz. poppyseed dressing
- 1 c. strawberries, fresh sliced
- 1 c. goat cheese
- 1 c. blueberries, fresh
- 2 oz. spiced pecans
- Combine and toss mixed greens, carrots, red cabbage, red onion, and poppy seed dressing in a small mixing bowl.
- Place salad in serving bowl and garnish with strawberries, goat cheese, blueberries, and spiced pecans.