POPPY SEED SALAD

How’s everyone’s quarantine coming along? So far I’ve resorted to eating my feelings. It’s fine. I’m fine. Everything’s fine. One thing that has been FUN about this quarantine is that I am cooking and baking even more than usual. (Which = more dishes 🥴) and we have been making delicious food, not just quick and easy stuff. Because we actually have TIME. Which is amazing. We are enjoying delicious food. So when we come out of this and I’m 20 pounds heavier, just don’t ask. 😋

I made this salad on my Instagram story a couple of weeks ago and promised I would share it (sorry it took me so long!) This is my go-to and it is so easy to change up depending on what you have!!

Poppy Seed Salad

Bacon, feta, spinach...drizzled in a delicious homemade poppyseed dressing. So good!

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Course: Salad

Prep Time: 10 minutes minutes

Servings: 6

Ingredients

Salad Ingredients

• spinach, several big handfuls
• bacon, cooked and crumbled
• 1/8 red onion diced
• strawberries, chopped or blueberries
• slivered almonds or pine nuts
• feta cheese or goat cheese, or parm

Dressing Ingredients

• 1/2 cup plus 1 T avocado oil
• 3 T red wine vinegar
• 3 T sugar or pure maple syrup
• 1/4 tsp salt
• 1/2 tsp mustard powder
• 1 tsp poppy seeds

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Instructions

• In a large bowl, combine spinach/lettuce.
• Add desired toppings.
• In a quart size mason jar, add all of the salad dressing ingredients but the poppy seeds.
• Blend with an immersion blender until smooth. Add the poppy seeds and stir them in with a spoon so they don’t get blended up.
• Add a little dressing to the salad and toss.
• *Leftover salad dressing can be stored in the fridge for up to two weeks.