Miriams Salad With Poppy Seed Dressing Recipes

POPPY SEED SALAD

Steps:

• Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
• Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

FRUIT SALAD WITH POPPY SEED DRESSING

Steps:

• Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve.

STRAWBERRY SALAD WITH POPPY SEED DRESSING

Steps:

• Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool. , Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.

POPPYSEED DRESSING

Steps:

• In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

FRUIT SALAD WITH POPPY SEED DRESSING

Steps:

• In a blender, combine the vinegar, sugar, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. , Just before serving, combine the fruits. Serve with poppy seed dressing in an ice bowl lined with lettuce or lemon leaves if desired.

PASSOVER POPOVER SALAD WITH HONEY POPPYSEED DRESSING

Steps:

• In a large serving bowl, add the lettuce, radishes, asparagus, shallot and chives. Drizzle with some of the salad dressing and gently toss to coat. Place some popovers on the salad as croutons. Garnish with the crispy chicken skin (gribenes). Serve the remaining salad dressing and whole popovers on the side.
• For the salad dressing: In a small mixing bowl, whisk together the lemon zest and juice, honey mustard, honey, poppyseeds, salt and several grinds of pepper. Add the olive oil and whisk to emulsify.
• For the schmaltz and gribenes: Add 2 tablespoons water to a medium, nonstick pan. Scatter the chicken skin and fat in the pan and season with the salt. Heat over low heat to begin the fat-rendering process, stirring occasionally, until there's a layer of fat in the bottom of the skillet and the pieces have begun to brown, about 20 minutes. Stir and continue to simmer and render the fat until the skin is deep golden and crisp, about 25 to 30 minutes more. Strain the fat and pour it into a liquid measuring cup (this is the schmaltz). Drain the gribenes on a paper towel lined plate. Season lightly with salt.
• For the Passover popovers: Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• Grease a 24-cup, mini-popover pan with some of the chicken schmaltz. In the measuring cup with the schmaltz, add enough vegetable oil to yield a total 1/2 cup of fat. Pour into a small saucepan. Add the honey, salt, and 1 1/2 cups water. Bring to a boil over medium-high heat.
• Combine the matzo meal and cake meal in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, add the boiling mixture in a stream until the mixture is smooth and thick. Turn off the mixer and let cool just until the bowl is warm to the touch, about 10 minutes.
• Add the eggs, one at a time, beating on high speed and scraping down the bowl in between each addition, until the mixture is smooth and glossy. Using an ice cream scoop, fill each cavity of the muffin tin two-thirds of the way up with batter.
• Sprinkle the tops with flakey salt. Bake until the popovers are puffed and just beginning to brown, about 15 minutes. Reduce the temperature to 350 degrees F and bake until the popovers are crisp and deep golden, 13 to 15 minutes more. Remove to a rack to cool. The popovers can be served warm or at room temperature.

MIRIAM'S SALAD WITH POPPY SEED DRESSING

Steps:

• For the dressing:.
• Blend first 5 ingredients in a blender. With the motor running, add the oil gradually.
• Stop the blender and add the poppy seeds stirring with a spoon to combine. (Do not use the blender after adding the poppy seeds).
• For the walnut croutons:.
• Sauté the nuts in the butter and salt until toasted smelling and crispy.
• For the salad:.
• Arrange the lettuce in a large salad bowl. Dress with 1/4-1/2 cup of the dressing. Scatter the orange, avocado, onion and walnut croutons on top.
• Serve immediately.

FRUIT SALAD WITH POPPY SEED DRESSING

Steps:

• Combine mayonnaise, sour cream, ginger, honey, vinegar and poppy seeds in small bowl; whisk to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
• Combine all fruit in large bowl. Add dressing and toss to coat. Refrigerate until cold, about 1 hour. Serve chilled.

FRUIT SALAD WITH POPPY SEED DRESSING

Steps:

• Combine pear, apple, banana, and orange in medium serving bowl.
• Blend remaining ingredients in small mixing bowl. Pour over fruit.
• Toss to coat, serve immediately.
• You can add different combinations of fresh fruit with the dressing. Use fruits like strawberries, grapes, peaches, or mango.

MARINATED VEGETABLE SALAD WITH POPPY SEED DRESSING

Steps:

• In a medium bowl, toss together all the salad ingredients.
• In a small bowl, whisk together the dressing ingredients. Pour over the salad. Stir gently to coat. Cover and refrigerate for 30 minutes to 1 hour, stirring occasionally.
• (Per Serving)
• Calories: 61
• Total Fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 12mg
• Carbohydrates: 11g
• Fiber: 1g
• Sugars: 7g
• Protein: 1g
• Dietary Exchanges
• 1/2 Starch
• 1 Vegetable
• 1/2 Fat

CUCUMBER SALAD

Steps:

• In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
• Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.

SPRING SALAD WITH HOMEMADE LEMON POPPYSEED DRESSING RECIPE

Steps:

• Toss all salad ingredients together in a large bowl.
• In a small mixing bowl, whisk together all dressing ingredients.
• Pour dressing and toss right before serving or serve with dressing on the side.
• Dressing separates, so mix before dressing if made ahead of time.