STRAWBERRY POPPYSEED SALAD (PANERA COPYCAT)
This is my favorite salad in the summer and I love sitting on the patio at panera sipping on an iced green tea and enjoying this salad! I just had to find a way to copy it!
Provided by Jfoxe
Categories Strawberry
Time 10m
Yield 2 Salads, 2 serving(s)
Number Of Ingredients 12
Steps:
- Toss salad ingredients together in a large bowl.
- Whisk dressing ingredients together in a seperate bowl.
- Drizzle Desired amount of dressing over the salad.
- Serve and enjoy!
Nutrition Facts : Calories 696, Fat 42.4, SaturatedFat 4.9, Cholesterol 15.9, Sodium 453.7, Carbohydrate 80.9, Fiber 12.4, Sugar 51.7, Protein 9.1
STRAWBERRY POPPY SEED DRESSING
In the wonderful world of vinegars, strawberry is the new raspberry, giving you a fresh way to put those ruby red gems to good use. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a blender, combine the first 6 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Chill until serving.
Nutrition Facts : Calories 108 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
STRAWBERRY & POPPY SEED PIE
Provided by Emma Chapman
Number Of Ingredients 10
Steps:
- Stir together the flour, salt, and poppy seeds. Cut the cold butter into cubes and blend into the flour mixture until well combined and crumbly. You can use a pastry blender, your clean hands, or you can blend together in a food processor. Up to you. Once the mixture is crumbly, add the water and stir until a dough ball forms. Wrap in plastic wrap and place in the refrigerator for a couple hours or overnight.
- Divide the dough in half. Roll out one half of the dough to fit in a pie pan. Lightly spray the pan with non-stick cooking spray and place the crust in the pan. Use a fork to poke holes in the bottom.
- In a small bowl stir together the milk, corn starch, sugar, and vanilla extract. Set aside.
- Wash the strawberries. Cut off all the tops. Then slice into thin pieces. Pour the sugar mixture over the strawberries and stir so that every piece gets coated in sugar. Pour the strawberries into the prepared pie crust.
- Preheat the oven to 375°F. Use the remaining pie dough to create a decorative top. You can add lattice or shapes. I chose to cover my pie in tiny triangles, because I just have tons of time on my hands.
- Bake for about one hour, until the top crusts look brown and flaky, and the filling mixture looks bubbly. If you like the ooey gooey texture, serve this pie warm. If you want your pie filling to be set a little more (like mine), allow it to cool all the way before slicing into it.
STRAWBERRY POPPYSEED DRESSING
The ultimate springtime salad dressing is perfect for spinach and other fresh greens, topped with feta, mandarin oranges, and slivered almonds.
Provided by cooks4eight
Time 3h5m
Yield 10
Number Of Ingredients 6
Steps:
- Combine strawberries, oil, vinegar, sugar, and red onion in a blender; blend until smooth. Add poppy seeds and pulse several more times just to mix together.
- Chill in an airtight container in refrigerator for several hours before serving.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 7.6 g, Fat 22 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 2 mg, Sugar 6.3 g
BUTTERMILK-POPPY SEED SKILLET CAKE WITH STRAWBERRIES
This cake was born out of the need to use up some extra buttermilk and strawberries before they went bad. You can make this in a 9-inch cake pan instead of a skillet, if desired.
Provided by Kim
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place butter into a 10-inch cast iron skillet. Place skillet into an oven and turn on to 350 degrees F (175 degrees C) to allow butter to melt, 2 to 4 minutes.
- While butter melts, mix together flour, sugar, poppy seeds, baking powder, baking soda, salt, and cardamom in a large bowl.
- When butter has fully melted, remove skillet from oven and gently swirl to coat bottom with butter. Pour melted butter over the dry ingredients, and set skillet aside. Stir melted butter into dry ingredients a few times to allow it to cool slightly. Add buttermilk, eggs, vanilla, and almond extracts and mix just until batter has no dry clumps of flour in it.
- Pour batter into the skillet and spread into an even layer. Sprinkle halved strawberries evenly over the top and place skillet into the oven.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 55 to 60 minutes. If cake begins to over-brown at any point during baking process, turn the oven temperature down to 325 degrees F (165 degrees C) and continue to bake until done (baking time will vary with a lower oven temperature). Allow cake to cool before slicing.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 48.8 g, Cholesterol 63.1 mg, Fat 11.5 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 6.5 g, Sodium 331.9 mg, Sugar 23.7 g
STRAWBERRY SALAD WITH POPPY SEED DRESSING
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
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
STRAWBERRY & POPPY SEED CAKE
A light vanilla sponge dotted with seeds and sandwiched with orange frosting and fresh strawberries - heavenly
Provided by Jane Hornby
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 10-12 slices
Number Of Ingredients 13
Steps:
- Dry-fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins.
- Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale and foamy. Pour in the cooled butter and vanilla extract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the tins and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.
- To make the syrup, warm the orange juice and 50g of the sugar in the microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife, cut each cake in half horizontally to make a total of 4 circles. Brush the cut side and edges of each circle with plenty of the warm orange syrup.
- To make the filling, beat together the yogurt, crème fraîche, remaining sugar and orange zest until thick and spreadable. Stack the cakes with the creamy filling and strawberries, finishing with a creamy layer on top. Sprinkle the remaining poppy seeds over the top, then let the cake sit for 30 mins before slicing.
Nutrition Facts : Calories 503 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
POPPY SEED STRAWBERRY PIE
Make and share this Poppy Seed Strawberry Pie recipe from Food.com.
Provided by carolinafan
Categories Pie
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, poppy seeds, and salt; cut in shortening until crumbly.
- Gradually add water, tossing with a fork until dough forms a ball.
- Roll out pastry to fill a 9-inch pie plate.
- Transfer pastry to plate; flute edges.
- Line unpricked pastry with a double thickness of heavy-duty foil.
- Bake at 450* for 8 minutes.
- Remove foil; bake 5 minutes longer.
- Cool on a wire rack.
- Slice 1 pint of strawberries; fold into whipped topping.
- Spoon into pie shell.
- Cut remaining berries in half; arrange over top.
- Drizzle with honey.
- Sprinkle with almonds if desired.
- Refrigerate for at least 1 hour.
Nutrition Facts : Calories 370.5, Fat 22.8, SaturatedFat 7.2, Cholesterol 15.2, Sodium 125.4, Carbohydrate 38.9, Fiber 3.3, Sugar 13.2, Protein 4.6
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