It seems getting around to writing a recipe column before deadline becomes more difficult as the days become sunny and warmer. This doesn’t mean I’ve stopped cooking … but I am spending as much time as I can gardening.
I made this salad dressing for the month of June Senior’s Dining Program – it is nice and light for summer salads. When I saw the recipe I could not believe it had to be whizzing in the blender for 8 minutes! But it makes it light and airy. This dressing can be used with any type of greens, so make a batch and it will keep in the fridge for weeks. Just give it a stir before using. Now this makes more dressing than you will need for one salad unless you are feeding a crowd. The poppy seeds are optional; I chose not to use them this time because I wanted to include sesame seeds in the salad.
Spinach Salad with Strawberries and Asparagus
- 6 cups spinach leaves
- 1 cup sliced strawberries
- 1 cup asparagus, cut into 1/2” pieces
- 1/3 cup chopped chives
- 1/3 cup roasted sunflower seeds
- 3 Tbsp. toasted sesame seeds
- 1 cup vinegar
- 1 cup white sugar
- 1/2 onion, cut into chunks
Put this into a blender. Blend for 4 minutes.
- 2 tsp. dijon mustard
- 1 tsp. salt
- 3 cups olive oil
Add this to blender. Blend for 8 minutes.
- 4 tsp. poppy seeds, optional
Stir in poppy seeds after blending.
Put salad ingredients into a bowl. Add small amount of dressing and toss lightly.
Refrigerate remaining dressing for future use.