Last week, we served this simple but flavorful, colorful side salad along with roasted rosemary chicken and potatoes.
(Yikes! I don't think we measured anything, but these are the ingredients we used.)
(Oh my...can you even call this a recipe?)
Toss all ingredients together in large salad bowl.
Whisk all ingredients together and pour over salad. (Or do what we did and allow each person to add dressing to their own taste.)
I am beginning to experiment with homemade dressings for several reasons.
- I was inspired by this post at Mary's Nest.
- I believe that simple fresh ingredients are healthier and taste better.
- My mother always made a vinaigrette dressing for salads. She brought a tomato salad to our Father's Day meal, served with her vinaigrette, and it was as good as I remembered.
That said, I forgot to refer to Mary's post when I made this poppy seed dressing to accompany the strawberry spinach salad. If I had, maybe the dressing would have emulsified. I did add a little mustard as I seemed to recall that it served as an emulsifier, but as it was, we had to shake the dressing vigorously and pour it immediately! I also would have used olive oil instead of canola oil. We did enjoy the tangy flavor of this poppy seed dressing.
Do you ever make your own dressings for salad?
Have you ever used an immersion blender? (And are they worth the price?)
Looking for a recipe from another week?
Week 1: BLT Macaroni Salad
Week 2: Pesto Pasta Salad
Week 3: Layered Caribbean Chicken Salad