This article brought to you by Sky Forest Inn Event & Retreat Center and Attorney Nancy Wallace.
By Victoria Heerschap
This Asian influenced salad is tossed with an orange-poppyseed dressing that’s absolutely to die for.
Homemade dressing is amazingly refreshing, and it comes together so easily. This recipe for dressing is made in a food processor, but most dressings can be made in any container with a tightly-fitting lid. Simply combine your dressing ingredients and shake away!
I like to start with mixed greens for this lunch-time salad, something with a little kick of bitterness to act as a foil to the sweetness of the orange. Add to the mix as much of the following as desired: grated purple cabbage, mandarin orange slices, wonton strips, grilled chicken (optional). Toss with the orange-poppyseed dressing, then kick back and enjoy your restaurant-style Asian salad.
Orange Poppyseed Salad Dressing Recipe
Ingredients:
2 tbsp. honey
1 tsp. orange zest – finely grated
2 tbsp. orange juice
2 tbsp. white vinegar
½ tsp. onion powder
½ cup extra virgin olive oil
1 tsp. poppy seeds
A pinch of salt and a dash of pepper
Directions:
In your food processor, combine the orange zest, vinegar, orange juice, honey, onion powder, salt, and pepper. Blend until combined.
Drizzle in the oil in a steady stream until the mixture is combined and thickened. Remove the mixture to your container and stir or shake in the poppy seeds. Use immediately on your salad, or store in your refrigerator for up to a week. Shake well before using to recombine the ingredients after storage.