Creamy Poppyseed Dressing
When the garden is bursting with fresh vegetables, and salads ingredients are growing right next to each other, it is the time to host a salad luncheon. Blueberries are at their height right now in Michigan, and blackberries are going deep red… with a few into that beautiful black color. Even the ever bearing strawberries are producing.
So, invite your friends, clean up that larger than life bowl, or platter that you have as a great decorative piece (make certain it doesn’t have lead paint: decorative only) and pile on the fresh lettuce, beet greens, and spinach leaves. Top this with grated carrots, chopped broccoli sprigs, chopped sweet banana and green peppers, and chunked tomatoes. Now, pile on the berries. This salad is going to be beautiful I promise! Add some slivered almonds and shelled sunflower seeds for crunch and some whole wheat croutons.
Oh my… a photo op right?
Now comes the items of choice. What dressing do you serve? A buttermilk ranch seems to be a sure hit, as is Italian and Balsamic vinaigrette’s. But here is a new one that I just tried today:
Creamy Poppy seed Dressing
Makes 3/4 cup
1/2 cup Mayonnaise (I used Kraft made with olive oil, reduced calorie)
1 Tablespoon light Karo syrup
1 Tablespoon apple cider vinegar
1/8 teaspoon Dijon mustard
1 teaspoon Splenda
3/4 Tablespoon poppy seeds
Whisk these ingredients together and serve. Refrigerate leftover.
Summer just doesn’t get any better!byDeborahonTuesday, July 29, 2008
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