Summer Strawberry Salad with Poppy Seed Vinaigrette
(from elchallis’s recipe box)
Prep time: 15 minutes
Categories: Salad
Ingredients
- For the dressing:
- 1/3 cup apple cider vinegar
- 3/4 cup sugar
- 2 tbsp. minced shallot
- 1/4 tsp. dry mustard
- 1 tsp. salt
- 6 tbsp. light mayonnaise
- 3 tbsp. freshly squeezed orange juice
- 6 tbsp. vegetable oil
- 11/2 tsp. poppy seeds
- For the salad:
- Romaine lettuce, washed and dried
- Strawberries, hulled and sliced
- Blueberries
- Mandarin orange segments
- Fresh pineapple, cubed
Directions
-
In the bowl of a food processor, combine the vinegar, sugar, shallot, dry mustard, salt, mayonnaise and orange juice. Process to blend well. With the feed tube open and the processor on, add the vegetable oil in a steady stream and continue processing until incorporated. Add the poppy seeds and pulse briefly just until blended. Transfer to an airtight container and refrigerate until ready to use.
-
To make the salad, chop the lettuce into bite-size pieces. Plate individual servings of the lettuce in salad plates. Top each serving with strawberries, blueberries, mandarin oranges and pineapple cubes as desired. Drizzle lightly with the poppy seed dressing and serve immediately.