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Poppyseed Vinaigrete

Leslie Weiler, from Daily Goods, makes Poppyseed Vinaigrette

Poppyseed Vinaigrette

¼ cup sugar

½ cup white vinegar

1 tsp. salt

1/8 tsp. freshly ground pepper

2 tsp. Dijon mustard

1 Tbsp. roughly chopped red onion

1/3 cup light olive oil

2/3 cup vegetable oil (or other light oil)

4 large strawberries, rinsed and hulled

¼ cup water

1 Tbsp .poppy seeds

Place all ingredients except oil and poppy seeds in food processor or blender. Blend till smooth. With blender/processor running drizzle in the oils and blend till thoroughly combined. Pour the dressing into a bowl and whisk in the poppy seeds. Refrigerate for up to one week in an airtight container. Makes about 2 cups.

Note: The salad as shown was made with a combination of baby spinach, romaine, sliced strawberries and cinnamon almonds. I also love to add croutons and crumbled bacon.


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