I’m going salad crazy.
After living in the Philippines for a year, where it’s easy to forget about things like fresh spinach and arugula, where salads are usually the culprit for any and all stomach sickness, and where the Chopped Thai Chicken Salad happened out of pure necessity (okayyy that was a definite exception), I am welcoming Salad back into my life with open arms.
Now that we’re home, I’ve been treated to a few REALLY good salads: a restaurant BBQ Chopped Chicken Salad, a Chipotle burrito bol “salad”, and my Mom’s cabbage-almond slaw salad. And then naturally, there have been a few forgettable ones that usually compliment a meal like frozen pizza. I think you know the kind.
But the salad that I’ve been eating lately? It’s the ultimate winner. It has Summer 2013 written all over it, and no I would not be sad if I had to eat it every day until September. Yes, I’m still talking about salad, the green thing with healthy stuff.
It’s filled with fruit, protein, greens, nuts, plus it’s totally gorgeous, aaaand it’s smothered in homemade poppy seed dressing. It’s a Chicken and Nectarine Poppy Seed Salad, so in preparation for that rainbow of glory, I’m giving you the poppy seed dressing recipe today. Like how I planned ahead on that one? Mmhm.
What I like about it:
- It’s easy.
- It uses simple ingredients.
- It’s lower in calories and fat than the store bought stuff.
- It is spoon-lickably good.
This homemade poppy seed dressing recipe uses simple ingredients and hardly takes any time to make!
- 2 tablespoons chopped shallot
- 1/2 tablespoon butter
- 3 tablespoons Greek vanilla or plain yogurt
- 1/4 cup olive oil mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon semi-sweet white wine (optional)
- 1/2 tablespoon cider vinegar
- 2 teaspoons sugar
- 1/2 tablespoon water
- 2-3 tablespoons poppy seeds
- Saute the shallot in the butter over medium low heat for 5-10 minutes or until the shallot is very soft and fragrant.
- In a food processor, place the yogurt, mayonnaise, olive oil, wine, vinegar, sugar, and the sauteed shallots. Puree until smooth. Taste and adjust as necessary. Add the water to adjust the consistency if it needs to be thinned. Stir in the poppy seeds and just like that, you’re good to go! Don’t forget to keep it refrigerated.
Makes about 1 cup of dressing. Nutrition information is for one serving (about 3 tablespoons).