This salad is a perfect summer lunch- light, flavorful, and easy to put together. I've used the same recipe for poppy seed dressing for a while but always thought it was a little too sharp. I got this recipe from my Aunt Diane who always makes the best salads- and sure enough, it's the perfect balance of sweet and tangy. Add whatever berries you have on hand- we used strawberries, blueberries, and blackberries. Toss with a little spinach, some Havarti or Monterrey Jack cheese, and some chicken if you want to make it a meal. Candy your pecans with a little cinnamon for some extra flavor and enjoy!
Poppy Seed Dressing
by Diane Call
1/4 Cup plus 2 Tablespoons (or 3/8 Cup) Sugar
1 teaspoon Dry Mustard
1 teaspoon Salt
1 Tablespoon Poppy Seeds
1/3 Cup Apple Cider Vinegar or Red Wine Vinegar
1/4 Cup Red Onion
1/2 Cup Canola Oil
Put all ingredients except the oil in a food processor or blender. Blend until smooth and then, with the machine running, slowly drizzle in the oil to emulsify the dressing. Pulse once more and store the dressing in the refrigerator. Keeps two weeks in a sealed container.
Add dressing immediately before serving to a bed on spinach or spring mix with assorted berries, cinnamon sugar candied pecans, and Havarti or Monterrey Jack cheese. Add sliced chicken breasts if desired.