One thing I missed while in Kenya was the ability to simply eat a salad. When the weather is warm, my appetite goes down and generally I just want a light meal like a salad. Now that I’m home, I’ve gone into “eat all the salad” mode. This past weekend, I made a delicious harvest salad and some homemade poppy seed dressing.
I absolutely love poppy seed dressing. I’m not sure what it is but it has a light, refreshing, yet sweet taste that goes well with so many different flavors.
- ½ c White Vinegar
- ½ c Sugar
- 1 t Dry Mustard
- 1 t Salt
- 1 t Dry Diced Onion
- 1 c Vegetable Oil
- 1 T Poppy Seeds
- In a blender, combine the vinegar, sugar, mustard, salt and onion
- Once mixed well, slowly add in the vegetable oil and blend on high until well combined
- Slowly mix in the poppy seeds
- Store in an air-tight container
For my salad, I started with the 50/50 salad mix from the grocery store the topped it with avocado, pear, dried cranberries, and hard boiled egg. I also added some feta cheese to mine (but Brad can’t eat that).