This salad is one of my go-to recipes, meaning I’ve made it lots of times and it has gotten enthusiastic thumbs up from family and friends.
I first had it at a bridal shower. I loved it and the people eating around me loved it, so I shamelessly tracked down the hostess to ask for the recipe, and she had it in my hot little hands before I even left the shower. It’s been one of my regular recipes ever since.
Here’s the recipe as it was given to me:
Poppy Seed Salad
- Begin with 6 cups of the salad greens of your choice
Combine with your choice of:
- 1 cup nuts
- 1 cup sliced or diced fruit
- 1 cup cubed cheese
Toss with the following dressing:
- 1. c. salad oil
- 1/2 c. sugar
- 1 t. onion powder
- 1/3 c. white wine vinegar
- 1 dash salt
- 1 t. prepared mustard
- 2 T. poppy seeds
Having now made this dozens of times, here are my notes:
I usually use a combination of romaine and spinach for the greens.
The cheese/fruit/nut combination that the hostess used at the shower was swiss/strawberries/cashews, and that remains my favorite. But I’ve also used various combinations of Monterey Jack, Provalone, apples, dried cherries, pecans, almonds, and walnuts in this salad.
Here are a couple of other suggestions of combinations given to me by the hostess:
- 1 c. pecans, 1 c. raspberries, 1 c. cubed brie
- 1 c. walnuts, 1 c. diced, red apples, 1 c. havarti (great for fall!)
I’ve used both canola oil and this light olive oil to make the dressing. And I sometimes substitute white balsamic vinegar for the white wine vinegar.
We’ve liked it all.
Finally, this recipe makes a lot of dressing. I think the dressing part of the recipe can easily be cut in half, but your mileage may vary.
P.S. Another go-to recipe: Potato-stuffed Bell Peppers