About a week ago, we were a natural disaster zone, and I was busy in the kitchen making all kinds of chili recipes to keep us warm and full.
Today, the sun is shining bright. It’s a tank top, windows down, pollen buddin’ kind of day. It’s a little piece of happiness. Lately, my taste buds have been as fickle as the weather, and today I’m in the mood for something that matches that bit of joy.
To me, nothing screams SPRING more than a fresh, light salad. So I just had to make my version of one of my favorite salad dressings.
Did you know that most traditional Poppyseed Dressings call for 1/3 cup or more of WHITE sugar and over a cup of vegetable oil, both which (if not organic) contain GMOs?
Why make that when you can make something just as good (better in my opinion) with high quality, good-for-you ingredients?
Toss this with some greens, avocado, slivered almonds, dried cranberries, and blue cheese (we like the sheep’s milk variety) and you have one of my favorite salads!
This would be perfect drizzled on some pasta salad for that family BBQ or summer picnic!
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 2 T water
- 2 T maple syrup
- ½ shallot (about a heaping tablespoon or so)
- 1 t dijon mustard
- ¼ t salt
- freshly ground pepper
- 2 t poppy seeds
- Combine all ingredients (except poppy seeds) in a blender and blend until smooth.
- Stir in poppy seeds until well combined.
- Store in an airtight jar in the fridge for about a week.