In a blender, add all of the dressing Ingredients (EXCEPT the poppy seeds); blend until smooth. Add the poppy seeds and pulse until combined. For a thinner dressing, add additional milk if desired. Store in the refrigerator while you prepare the salad.
ASSEMBLE THE SALAD:
In a large bowl, combine the salad ingredients and toss to combine. If serving the entire salad immediately, drizzle with the desired amount of dressing and toss to coat. If there might be leftovers, drizzle the dressing on individual salad servings. Season with freshly ground salt and pepper.
Notes
If you are preparing this recipe as gluten-free, just be sure to use brands of mayonnaise and yogurt that are known to be GF.
WW Points were calculated using reduced fat milk, sour cream and feta cheese. Also 2% milk and light mayonnaise.