Our lettuce is doing beautiful in the garden. That means fresh picked salad for lunch. Today I departed from the normal chopped salad and went with a more bistro type fare with a dressing I don't normally make. I like poppy seed dressing, but I've been playing around to come up with a version that has enough tang to balance out the sweet, and not too sweet overall. I am happy enough with this one not to fiddle anymore. This is a very satisfying lunch salad because of the pecans and avocado, but it would make a fabulous dinner salad, just by adding some sliced, herb grilled chicken on top, or salmon.
Salad for One
increase servings as desired
2-3 leaves fresh butter lettuce
2-3 leave fresh red leaf lettuce
4 strawberries, sliced
small handful blueberries
small handful pecans
1-2 tbsp chopped red onion
1 green onion, chopped
½ ripe avocado, sliced
mandarin oranges for garnish
Layer ingredients as desired. You can make a pretty presentation or toss it all together if time is of the essence.
Drizzle with 1-2 teaspoons of dressing right before serving.
Poppy Seed Dressing
makes 1 cup
3 tbsp white balsamic vinegar
2 tbsp orange juice
2 tbsp honey
1½ tsp Dijon mustard
1 tsp dried onion flakes
¾ tsp sea salt
½ cup oil - if you can find it, use ¼ cup lemon infused olive oil and ¼ cup regular olive oil or sunflower oil
pinch fresh lemon zest (optional)
1½-2 tsp poppy seeds
Add vinegar, juice, honey, mustard, onion, salt and lemon zest, if using, to a blender. Blend until the onion is broken down to little pieces, about 30 seconds. With the blender running, stream in the oil slowly and steadily. Add poppy seeds and give a pulse to combine. Transfer to a serving bottle and refrigerate until ready to use. Keep in the refrigerator.
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