Miriam's Salad With Poppy Seed Dressing |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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This salad is light and tangy. It has a great mix of textures. Last time I made this I didn't have walnuts so I used pinenuts instead, they were great and my husband said he liked it even better. Ingredients:
1/2 cup sugar |
1 teaspoon dry mustard |
1 teaspoon salt |
1/3 cup white wine vinegar |
1/3 medium onion, chopped |
1 cup oil |
1/3 teaspoon poppy seed |
1 head red leaf lettuce, washed and torn into bite size pieces |
1 orange, peeled and sliced into rounds |
1 avocado, sliced |
1/2 red onion, thinly sliced |
1/2 cup walnuts |
1 tablespoon butter |
1/4 teaspoon salt |
Directions:
1. For the dressing:.
2. Blend first 5 ingredients in a blender. With the motor running, add the oil gradually.
3. Stop the blender and add the poppy seeds stirring with a spoon to combine. (Do not use the blender after adding the poppy seeds).
4. For the walnut croutons:.
5. Sauté the nuts in the butter and salt until toasted smelling and crispy.
6. For the salad:.
7. Arrange the lettuce in a large salad bowl. Dress with 1/4-1/2 cup of the dressing. Scatter the orange, avocado, onion and walnut croutons on top.
8. Serve immediately.
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