Strawberries and poppy seeds join forces to make a winning salad topper. Keep refrigerated for up to one week.
1 cup quartered fresh strawberries
2 tablespoons granulated sugar
5 tablespoons white wine vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
How to Make It
Toss together strawberries, sugar, vinegar, salt, and pepper in a bowl; let stand 15 minutes. Transfer the strawberry mixture to a blender, and process until smooth, about 30 seconds. Turn blender on low, and gradually add olive oil in a slow, steady stream. Return mixture to bowl, and whisk in poppy seeds. Whisk vinaigrette just before serving.
I was intrigued by a recipe for a salad that is served at Cracker Barrel. It's a seasonal salad made with grilled chicken (or not), spinach, strawberries, blueberries, pecans, bacon, etc. I am making this salad for dinner tomorrow, so I wanted to try this vinaigrette recipe that sounded like it would fit the salad. I don't think I have ever been this impressed by a vinaigrette! It is absolutely amazing and I tasted it right after I whisked in the poppy seeds, before the flavors had a chance to marry. This will be one I use for all types of salads and will probably try with frozen, unsweetened strawberries off season.Make this, and reap in the compliments!
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