Blueberry Broccoli Spinach Salad with Poppy Seed Dressing


Hello there– Dinner last night was out under the maple tree– chicken enchiladas, beans and this salad– with the MOPS (mothers of preschoolers) Moms.  I can’t remember laughing so much…!  And amazing stories (Lisa!!) of births and love and life with kids!!

Loved the salad– easy and pretty healthy (to balance out the sour cream enchiladas and chocolate cake!)  And you can throw it together in about 10 minutes.  Add chicken and it would be a perfect summer supper.

BLUEBERRY BROCCOLI SPINACH SALAD WITH POPPY SEED DRESSING

Salad:
5 cups baby spinach
1 large heat broccoli, cut to bits
1  cup blueberries
1 avocado, cut into chunks
1/3 cup sliced almonds
1/4 dried cherries (or cranberries)

Dressing:
1/3 cup olive oil
3 tab. tarragon vinegar (or your favorite vinegar)
1 tab. sugar or honey
1 tsp. poppy seeds
salt & freshly ground pepper to taste

Layer the spinach and other salad ingredients into a pretty bowl.

In a container with a tight fitting lid, shake together the oil, vinegar, honey, poppy seeds, salt & pepper until they are all thoroughly blended.  Pour over the salad when you are ready to serve it up.  Enjoy!

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Fall Salad– Kale, Apples & Bacon

IMG_2882Hey there– This salad has so many yummy ingredients that I wanted to put all of them in the title– Hmmm.  So I narrowed it down to kale, apples and that bacon!  BUT– I would now also like to mention– the pumpkin seeds and currants– and the luscious poppy seed-mustard dressing bringing it all together.

We had it for lunch on Sunday and liked it so much it was on the table again tonight.  I think you might like a bunch too!

FALL SALAD– KALE, APPLES & BACON
2 cups kale, chopped fine
6 to 8 Brussel sprouts, cut to shreds
2 slices bacon, cut to bits
1 red apple, slides and cored
1/4 cup currants*
1/4 cup pumpkin seeds

Dressing:
1/4 cup olive oil
2 tab. tarragon vinegar**
1 tsp. sugar
1 tsp. seedy Dijon Mustard***
1 tsp. poppy seeds
a couple shakes of salt & twists of freshly ground pepper

Cook the little bits of bacon in a skillet.

Then while the bacon’s on the stove, layer the kale Brussel sprouts and apples on a pretty platter.  Sprinkle on the currants and pumpkin seeds.

When the bacon’s cooked, drain in on a paper towel and let it cool.  Then sprinkle it over the salad.

Put he dressing ingredients, oil, vinegar, sugar, mustard, poppy seeds and salt & pepper into a small container with a tight fitting lid.  Shake it well until it’s all blended.  Pour it over the salad when you’re ready to dig in.

*The recipe I worked from called for dried cranberries, but currants are my fave.  Pick your favorite dried fruit…
**You can use any mild vinegar–cider, red wine…  Tarragon is my “go to” vinegar– mild and slightly sweet.
***If you live near a Trade Joe’s– check the Seedy Dijon mustard there– not too spicy and perfect in dressings, in sauces, on sandwiches.  Love that stuff!