Monday, March 18, 2013

Lemon Poppyseed Salad

Here is our new favorite fresh salad recipe.  Our family finishes off a huge bowl of this in one meal.


Dressing:
1/2 c. white sugar
1/2 c. lemon juice
2 t. diced onion
1 t. Dijon-style prepared mustard
1/2 t. salt
1/2 c. vegetable oil
1 T. poppy seeds

In a blender or food processor, combine, sugar, lemon juice, onion, mustard, and salt. Process until well blended.  With machine still running, add oil in a slow, steady stream until mixture is thick and smooth.  Add poppy seeds, and process a few seconds more to mix.

Salad:
1 head romaine lettuce or 1 bag with three romaine hearts in it
4 oz. shredded Italian blend cheese
1 c. sliced almonds (or slivered or whole)
1/4 c. dried cranberries
2 apples, chopped in bite size pieces.

In large serving bowl, toss together the romaine lettuce, shredded cheese, almonds, dried cranberries, and chopped apples.  Pour dressing over salad just before serving and toss to coat.  Makes about 12 servings.

Do not mix up more of this salad then you will eat.  It gets limp and soggy after storing in the refrigerator.

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