This Poppy Seed Dressing is a great accompaniment to a variety of fresh garden salads. Add homemade Pumpernickel Croutons for extra texture, and mix and match ingredients. Try kale and arugula with roasted pistachios, blueberries and feta cheese (pictured).
Recipe and photograph by Kimme Hargrove
Poppy Seed Dressing
1/2 cup mayo
1/4 cup olive oil
1/3 cup lemon juice
1/4 cup sugar
2 Tablespoons onion, minced
1 Tablespoon white wine vinegar
1/2 teaspoon salt
1 Tablespoon poppy seeds
In an electric mixer, blend all ingredients except the poppy seeds until smooth. Add poppy seeds and give a couple quick pulses to blend in with dressing.
Serve or refrigerate.
1/2 loaf pumpernickel bread, dried out and cut into 1-inch cubes
4 Tablespoons butter, melted
1 Tablespoon garlic salt
1 teaspoon black pepper
2 Tablespoons fresh parsley, chopped (can use dried)
Heat oven to 425°F.
Pour melted butter over cubes of bread.
Sprinkle garlic salt, pepper and parsley over bread. Stir until bread is coated.
Spread croutons over a baking sheet. Bake for 10 minutes, flip once, and bake for 5 more minutes.
Let cool and store in a sealed plastic bag.
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