Monday, July 25, 2011
Poppy Seed Salad
This is a great salad for these very hot days! It is from page 35 in my cookbook, Recipes for a Full-Filled Life. Oops!--I forgot to sprinkle on the almonds and the dressing!--
Mixed greens or baby spinach
Sliced purple onions, optional
Drained Mandarin oranges, fresh raspberries, strawberries or dried cranberries
Sliced or slivered almonds (see below)
l c. slivered almonds
3 T. real butter
¼ c. brown sugar
Brown lightly over medium heat in a non-stick fry pan, stirring constantly. Transfer to a cookie sheet. Cool slightly. Break apart.
Combine desired amount of salad ingredients in a large bowl. Add dressing just before serving. Toss to combine. OR make individual salads and layer all the ingredients, and drizzle with dressing.
¾ c. sugar
1 tsp. dry mustard
1 tsp. salt
1/3 c. cider vinegar
1 c. olive oil
1 T. poppy seeds
Combine sugar, mustard, salt and vinegar. Whisk in oil in a slow stream. Add poppy seeds. Store leftovers in a jar and shake before using.
Optional: Sprinkle salad with sesame seeds, raw or lightly toasted, if desired.
The dressing will keep 2 weeks refrigerated.
Did you know? There are 900,000 seeds in 1 pound of poppy seeds.