Poppy Seed Salad Recipe 55

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POPPY SEED TOSSED SALAD



Poppy Seed Tossed Salad image

So many people seek out this salad at get-togethers, I always have a couple giant bowls waiting. A guest who said she didn't like salads tried this one and ended up taking the leftovers home. I rank it in the top 10 of the best recipes I've collected.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 26 servings (1-3/4 cups dressing).

Number Of Ingredients 12

1 package (3 ounces) ramen noodles
2 packages (5 ounces each) spring mix salad greens
1 head iceberg lettuce, torn
1 can (15 ounces) mandarin oranges, drained
1/2 cup slivered almonds, toasted
1/3 cup cider vinegar
3/4 cup sugar
1 small onion, cut into wedges
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 cup canola oil
4 teaspoons poppy seeds

Steps:

  • Crush ramen noodles; discard seasoning packet. In a large salad bowl, toss the greens, lettuce, noodles, oranges and almonds; set aside. , For dressing, in a blender, combine the vinegar, sugar, onion, salt and mustard; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Serve with salad.

Nutrition Facts : Calories 141 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

POPPY SEED SALAD



Poppy Seed Salad image

Mandarin oranges add the color and the dressing adds the zing to this mixture of greens. You can use spinach or iceberg lettuce in place of romaine, or use a combination of any of them.

Provided by Rhonda

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 10

2 heads romaine lettuce, torn into bite-size pieces
3 (15 ounce) cans mandarin oranges, drained
1 bunch green onions, chopped
5 ounces slivered almonds
¾ cup white sugar
½ cup apple cider vinegar
1 tablespoon salt
1 teaspoon dry mustard
1 cup vegetable oil
1 ½ tablespoons poppy seeds

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.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 42.7 g, Fat 37.4 g, Fiber 5.4 g, Protein 6.6 g, SaturatedFat 5 g, Sodium 894.2 mg, Sugar 35.3 g

PASSOVER POPOVER SALAD WITH HONEY POPPYSEED DRESSING



Passover Popover Salad with Honey Poppyseed Dressing image

During Passover, we avoid leavened bread, but I wanted to top this spring salad with a carby crouton-like element, so these popovers were born...out of matzo meal and the secret weapon, schmaltz, aka chicken fat, aka liquid gold. They burst with savory chicken flavor and pop up beautifully.

Provided by Molly Yeh

Categories     side-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 medium head red leaf lettuce, leaves torn, washed and spun dry
4 large radishes, thinly sliced
4 large asparagus spears, tough stems peeled, thinly sliced on the bias
1 medium (50 grams) shallot, thinly sliced
2 tablespoons chopped fresh chives
Honey Poppyseed Dressing, recipe follows, or store-bought is fine
Passover Popovers, Schmaltz and Gribenes, recipe follows
Zest of 1 lemon plus 1/4 cup lemon juice
1 tablespoon (17 grams) honey mustard
1 tablespoon (21 grams) honey
1 teaspoon poppyseeds
1/2 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/3 cup (72 grams) extra-virgin olive oil
8 ounces (226 grams) chicken skin and fat (I used fat/skin from chicken thighs), cut into about 1-inch pieces
1/2 teaspoon kosher salt, plus more as needed
Vegetable oil, as needed
1 tablespoon honey
1 teaspoon kosher salt
1 cup (120 grams) matzo meal
1/2 cup (80 grams) cake meal
6 large eggs
Flakey salt

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.

STRAWBERRY SALAD WITH POPPY SEED DRESSING



Strawberry Salad with Poppy Seed Dressing image

My family is always happy to see this fruit and veggie salad on the table. If strawberries aren't available, substitute mandarin oranges and dried cranberries. -Irene Keller, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn (about 8 cups)
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries
DRESSING:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon 2% milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds

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.

Nutrition Facts : Calories 110 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 33mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

TOSSED SALAD WITH POPPY SEED DRESSING



Tossed Salad With Poppy Seed Dressing image

I received this recipe from my husband's aunt. I love the combination of the greens, Craisins, and crunchy cashews. A very refreshing salad for anytime of year!

Provided by Paula

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon lemon juice
1/2 cup sugar
1/2 cup red wine vinegar
1 teaspoon salt
1/2 cup vegetable oil
1 tablespoon poppy seed, to your taste
1 (15 ounce) package romaine lettuce (Dole Classic Romaine)
1/4 cup cashews, to taste
1/4 cup craisins, to taste
1/4 cup swiss cheese, shredded

Steps:

  • For salad dressing (enough for 2-3 salads), shake all ingredients together.
  • This will make enough for 2 or even 3 salads.
  • Whatever you have left can be stored in a sealed container in the refrigerator for up to two weeks.
  • Layer ingredients for salad mixture in your salad bowl.
  • Pour dressing over, toss, and serve.

Nutrition Facts : Calories 310.9, Fat 23, SaturatedFat 3.8, Cholesterol 4.1, Sodium 438.9, Carbohydrate 25.8, Fiber 2.1, Sugar 21.4, Protein 3.2

POPPYSEED DRESSING



Poppyseed Dressing image

This is a great dressing for a fresh fruit salad. Very tangy and sweet.

Provided by Paula

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 15m

Yield 14

Number Of Ingredients 7

⅓ cup white sugar
½ cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup vegetable oil
1 tablespoon poppy seeds

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.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 5 g, Fat 15.9 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.5 g, Sodium 166.3 mg, Sugar 4.8 g

CUCUMBER SALAD



Cucumber Salad image

Use any mix of cucumbers you like for this tangy salad. If using slicing cucumbers - the slightly thicker ones you'll find with seeds and sometimes waxier-seeming skins - you might want to peel them first and remove the seeds, which can dilute the dressing. To seed, simply halve the cucumbers lengthwise and use a teaspoon to gently scrape out the seeds. Feel free to play around with shapes, too. Slicing the cucumbers into rounds is easy enough, but half moons or other bite-size pieces are also welcome.

Provided by Dawn Perry

Categories     easy, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1/4 cup buttermilk
3 tablespoons whole-milk plain or Greek yogurt
3 tablespoons lemon juice
1 1/2 tablespoons poppy seeds
1/2 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
1/4 teaspoon black pepper
1 1/2 pounds cucumbers, thinly sliced
4 scallions, green and white parts, thinly sliced

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.

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