HOLIDAY SALAD WITH POPPY SEED DRESSING

HOLIDAY SALAD WITH POPPY SEED DRESSING
HOLIDAY SALAD WITH POPPY SEED DRESSING

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    Cup Sugar

  • 1/2

    Cup Fresh-Squeezed Lemon Juice {I add just a little more}

  • 2

    Teaspoons Finely Diced Onion

  • 1

    Teaspoon Dijon Mustard

  • 1/2

    Teaspoon Salt

  • 2/3

    Cup Vegetable or Canola Oil {Not Olive Oil}

  • 1

    Tablespoon Poppy Seeds

  • Salad Ingredients:

  • 1

    Head Romaine Lettuce {I doubled the recipe and used 5 Romaine Lettuce Heads; but I

  • Did Not Use the Ends – so there was some waste in how I prepared the salad; but

  • I definitely think you need more than the stated amount for the recipe. {I

  • purchased my lettuce at Costco – there are 6 lettuce heads in a package}

  • 4

    Ounces of Shredded Swiss Cheese. I could not find it shredded and for this quantity

  • would prefer to shred my own – using the large styled shred size. The Swiss

  • Cheese came in 6 Ounce Packages [block form]. I used the entire package

  • {actually 2 since I doubled the recipe}. It was better with the extra cheese ☺

  • 1

    Cup Toasted Pecan Pieces {I toasted my own}

  • 1/4

    Cup Dried Cranberries {I added just a little more}

  • 1

    Apple, Cored and Diced. I used Gala Apples {the recipe called for Red Delicious, but

  • The Gala’s were perfect --- I am not a fan of the Red Delicious we have in this

  • Area}.

  • 1

    Pear, Cored and Diced. I used Bosh Pear and they were perfect.

Directions

In a blender or food processor {I used the blender}, combine all the Dressing Ingredients Except the oil and poppy seeds. Blend the sugar, lemon juice, diced onions, Dijon Mustard and salt until the mixture is well blended. Add oil in a slow steady stream while processing until mixture is thick and smooth. Add poppy seeds and process very briefly, just enough to mix them in. Hold dressing in refrigerator. Mix all the Salad Ingredients together in a large bowl. Add just enough dressing to coat and toss immediately before service. The dressing has a strong flavor – better to use sparingly and pass extra at the table for those who want more. NOTES: You can make the salad dressing 1 day in advance; but no more because the lemon juice needs to have a fresh flavor. Next Time, I will mix the salad in a large bowl and then take out the individual servings and dress them in a mixing bowl before placing in the salad plate to service. This is a great salad and everyone wanted the recipe. It is tasty and beautiful. However, left over does not do well if it is already dressed. {The dressing will probably only be good for the following day or so/maybe add fresh lemon juice might help} The Day Before I: made Dressing, had lettuce cut and bagged; had cheese shredded and bagged and had toasted pecans and put them in a baggie {be sure to let the pecans cool completely before bagging them-you want to retain crispness}. Preparing the salad on Christmas Day was quick and easy. It was a hit with both the female and male guests. I would have it throughout the year!

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