Nuttymandarinsaladwithpoppyseeddressing Recipes

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.

POPPYSEED SALAD DRESSING

Steps:

• In a 1-quart jar with a lid, mix together the sugar, mustard powder, vegetable oil, poppy seeds, salt, white vinegar, and onion juice; tighten the lid onto the jar, and shake vigorously to combine. Reshake the dressing before using.

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.

NUTTY MANDARIN SALAD WITH POPPY SEED DRESSING

Steps:

• For the salad: Chop lettuce into bite-sized pieces.
• Top lettuce with drained mandarin oranges and toasted slivered almonds.
• Slice red onion and add to salad.
• Toss everything together.
• For dressing: Mix together sugar, red wine vinegar, mustard, poppy seeds, and salt. Once all other ingredients are mixed together, add the oil and mix well.
• Serve salad and dressing separately to avoid a soggy, wilted result.

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.

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.

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.

POPPY SEED MANDARIN SALAD

Steps:

• In a large salad bowl, combine the salad mix, oranges, cashews, cheeses and cranberries. Drizzle with dressing; toss to coat.

STRAWBERRY SALAD WITH POPPY SEED DRESSING

Steps:

• Dressing: Combine first 5 ingredients and blend in a blender.
• Add oil and poppy seeds.
• Blend again.
• Salad: Tear lettuce into bite-size pieces and place in large bowl.
• Add strawberries and Mozzarella cheese.
• Toss lightly.
• Add just enough dressing to coat and toss again.