spinach, strawberry, and feta salad with poppy seed dressing
I’ll keep it short.
If I knew when I was going to die and my last meal, for some sick, inexplicable reason had to be a salad, this would be it.
the recipe
Poppy Seed Dressing
- 1/3 cup 80 mL cider vinegar
- 1/2 cup 120 mL canola oil, you can substitute a couple tablespoons of mayo for a creamier dressing
- 1/4 cup 60 mL white onion, finely grated
- 1 tablespoon 12.5 g sugar, reduced from previous 2-4 tablespoons
- 1 teaspoon 5 mL mustard
- 3/4 teaspoon 4.5 g salt, reduced from previous 1 1/2 tsp
- 1 1/2 teaspoons poppy seeds
- Combine all ingredients in a jar and shake until well-combined. Will keep for a couple of weeks in the fridge.
1/3 cup 80 mL cider vinegar
1/2 cup 120 mL canola oil, you can substitute a couple tablespoons of mayo for a creamier dressing
1/4 cup 60 mL white onion, finely grated
1 tablespoon 12.5 g sugar, reduced from previous 2-4 tablespoons
1 teaspoon 5 mL mustard
3/4 teaspoon 4.5 g salt, reduced from previous 1 1/2 tsp
1 1/2 teaspoons poppy seeds
shake
each column is one step, working left to right — hover a cell for the full instruction
- 1/3 cup 80 mL cider vinegar
- 1/2 cup 120 mL canola oil, you can substitute a couple tablespoons of mayo for a creamier dressing
- 1/4 cup 60 mL white onion, finely grated
- 1 tablespoon 12.5 g sugar, reduced from previous 2-4 tablespoons
- 1 teaspoon 5 mL mustard
- 3/4 teaspoon 4.5 g salt, reduced from previous 1 1/2 tsp
- 1 1/2 teaspoons poppy seeds
Combine all ingredients in a jar and shake until well-combined. Will keep for a couple of weeks in the fridge.