This is my favorite salad recipe of all time. I first had it at a bridal shower and the hostess was gracious enough to give me the recipe.
Poppy Seed Salad
6 cups of the salad greens of your choice
Combine with your choice of the following combinations:
1 c. pecans, 1 c. raspberries, 1 c. cubed brie
1 c. cashews, 1 c. sliced strawberries, 1 c. cubed swiss
1 c. walnuts, 1 c. diced, red apples, 1 c. havarti
Toss with the following dressing:
1. c. salad oil
1/2 c. sugar
1 t. onion powder
1/3 c. white wine vinegar
1 dash salt
1 t. prepared mustard
2 T. poppy seeds
I swear to you, you can make 1001 salads from this one recipe. Probably more. Here’s why:
1. The first ingredient calls for 6 cups of salad greens. Use whatever greens you desire. I usually use a combination of romaine lettuce and baby spinach, but anything you like would work.
2. The next ingredients are basically different combinations of 1 cup of nuts, 1 cup of fruit, and 1 cup of cheese. The ones you see listed work well, but they are only suggestions. I often use almonds when I make this, although cashews are fabulous.
3. The dressing is equally forgiving. I’ve used canola oil and olive oil. I’ve used white wine vinegar and white balsamic vinegar. I’ve used regular yellow mustard and dijon mustard. I’ve also used Splenda instead of sugar.It’s to-die-for delicious every time.
One thing you should know is that this makes a lot of dressing. It can easily be cut in half, although is stores well for a few days in the fridge.
Oh, one last thing, I never put poppy seeds in the salad. I just never have them on hand so I skip them. I guess I should probably change the name.
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