This poppy seed salad is a long time favorite. It is the perfect salad to feed a crowd with it's beautiful colors and flavors. And the sweet poppy seed dressing is incredible. I often will just make a batch of the dressing for my lunch salads.
I got this recipe from my friend Sharon who I knew while living in Virginia. She was the kindest woman we met at a church. She is a mom of seven and the most incredible cook. Everything she made was delicious. She even brought us a meal and coordinated ladies from the church to come over and help me unpack after meeting me once at their church. She is one of those generous and big hearted people that you will always remember. I am not sure if our paths will ever cross again, but I will forever remember her and her generosity every time I make this salad.
Sharon's Poppyseed Salad
Dressing:
1/2 cup sugar
1/3 cup white vinegar
2 tablespoons lemon juice
2 tablespoons chopped onion (I often will use 1 tablespoon of dried minced onions especially if I am just making the dressing to last me a few weeks)
1-1/2 teaspoons salt
2 teaspoons poppy seeds (I keep this on hand just for this salad - it's worth having around if you don't already)
1/2 cup extra virgin olive oil
Salad:
Strawberries
Dried cranberries and blueberries (or just cranberries if you can't find the mix)
Purple onion
Cherry tomato
50/50 Spring mix and spinach (can buy as a mix or mix your own or just use spring mix)
Romaine
Feta cheese
Candied pecans - store bought or make your own (saute in butter, sugar, and salt)
// You can't go wrong with this salad. Use however much salad ingredients for how big of a salad you want to make. Mix the dressing. Layer salad ingredients over the lettuce. Top with dressing and toss.
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