Tuesday, October 6, 2009

Tossed Salad with Poppy Seed Dressing

This is our delicious go to salad for any occasion when we want only to serve one dressing . I never fail to get asked for the recipe whenever I take it anywhere. Just make the dressing ahead and keep it chilled until you dress and serve your salad. Add whatever you like to the salad . I sometimes will throw in pecans or croutons or top it with a sliced piece of chicken as a meal if I'm in the mood. If you want to keep the dressing on hand or are making it for a big party just double the recipe and shake before you pour . It's a sweet and sour dressing that seems to please every one's palate.

1 washed head of lettuce, shredded
1 bag of colorful baby lettuce greens
1 container of grape tomatoes
1 cubed chunk of monterrey jack or provolone cheese
1 cup Craisins (dried cranberries)


Mix in your processor or blender until sugar dissolves:
1/2 cup vinegar
1/2 cup sugar
1/2 tsp dry mustard
1/2 tsp. salt
1/2 tsp paprika
1/2 tsp . garlic powder
2 tsp.s poppy seeds

Gradually pour in:

1 cup canola oil while processing until it's thickened and pour into a salad cruet
or shaker container. Chill.


Traci said...

When I make it I add a small onion chopped finely, a chopped green pepper, and occasionally some cucumber. I don't like onion, but I feel like it blends well with the dressing in this case.. I never noticed that you didn't put onion in yours.

But of course, mother knows best

Karen said...

It's about time you admitted that LOL I do like to add some seedless cucumber when I have it too . Actually the sky's the limit when it comes to ingredients. Even a chef salad with turkey or ham is yummy with this dressing.

Karen said...

Psst...I almost forgot to add the poppy seeds but I'm very sure no body caught on LOL Not even you ! :) Is anyone even watching?