POPPY SEED SALAD DRESSING OR OUT OF THIS WORLD SALAD

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Contributed by Lynne Snyder; Original from Lael Ruffneer
  • 1/2 cup extra virgin olive oil
  • 1/2 cup cold-pressed safflower oil (can use all olive oil if desired)
  • 1/2 cup raw apple cider vinegar
  • 1/2 cup sugar
  • 1 Tbs. poppy seeds
  • 1 tsp. salt
  • 1/2 tsp. dry mustard
Mix together the oils, vinegar, sugar, salt, and mustard in the blender. Add poppy seeds and pulse to blend.
  • 1 head lettuce, chopped
  • 1 (10-oz.) pkg. spinach, chopped
  • 1 red onion, sliced thin
  • 1/2 pound to 3/4 pound mushrooms, sliced
Wash lettuce and spinach well and spin with a salad spinner. Put into a large bowl. One-half hour before serving add the sliced mushrooms and onions to the salad dressing mixture above. Just before serving pour the salad dressing, mushrooms, and onion over the chopped lettuce and spinach. Very impressive.

If you want a lower fat version substitute “thick water” for some of the oil (recipe on this web page).

Note: The original recipe called for adding some crisp-cooked bacon cut into small pieces, added just before serving, also about 1/2 cup cottage cheese. 



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