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Sunday, July 10, 2011

Summer Salads

Nothing says summer like salads. I recently found this recipe on

Berry Poppy Seed Vinaigrette
Recipe by Our Best Bites
1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds
Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream.

 Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.  Store in fridge for up to a week.

This recipe made a little over 2 cups of dressing.

I made a "clean out the fridge" salad--leftover chicken, leftover spinach, mandarin oranges, coconut flakes, raspberries (I also used raspberries in my dressing), and pecans.
So good and so pretty!

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