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Tuesday, February 18, 2014

In the Kitchen: Poppy Seed Salad

 This is one of my favorite salads--I love it because it is sweet, savory, crunchy and just delicious! My mom makes this a lot for family dinners, but it's the perfect salad to serve at almost any occasion, whether it's a bridal or baby shower, a dinner party or an easy lunch. Wherever you decide to serve this, I guarantee it will become a new favorite!

romaine lettuce 
spring greens
4 stalks celery
1 bunch green onions
red grapes

Candied Almonds: 
slivered almonds

3/4 cup white vinegar
1 1/2 cup canola oil
1/2 cup sugar
1 1/2 teaspoon poppy seeds
1 1/2 teaspoon salt
3/4 teaspoon dried mustard
3 teaspoon red onion (sliced thinly)

Wash and spin dry romaine lettuce and spring greens. Peel and chop celery; finely slice only the white part of green onions; cut a handful of grapes (or as many as you'd like) into halves. For the candied almonds, cook almonds and sugar in a skillet over low heat until the sugar starts to caramelize. You can start out with about 1/2 cup of sugar, depending on how many almonds you have, and add more once the sugar starts melting and you can tell if you need more. Continually stir the sugar and almonds so they don't burn. Once they start to turn a light golden brown, remove from heat and pour onto a large plate or surface where they can cool. (It usually takes about 10-12 minutes to candy the almonds.) Once  cooled, you can use a spatula or fork to break up any large pieces. For the dressing, combine the red onion, white vinegar, canola oil, sugar, salt poppy seeds and dried mustard in a blender until thoroughly mixed. To serve, toss the greens, celery, green onion, grapes and dressing until well coated. Finish by sprinkling the salad with the candied almonds. Enjoy!  

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