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Poppy Seed Salad Recipe

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This recipe for Poppy Seed Salad, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Calder Family Recipe
Added: Monday, June 20, 2005


Iceberg, Romaine, and/or Red Leaf lettuce (or any
combination of the three)
2 cans mandarin oranges, drained
1 package slivered or sliced almonds
1 avocado, cubed
sliced red onion, to taste
1/2 lb. bacon, fried crisp and crumbled
1 cucumber, sliced

-Candy the almonds with sugar in a small saucepan. Let cool
and toss with ingredients above.

-Toast almonds on a cookie sheet until golden brown. Add
sliced purple cabbage, shredded carrots and crispy chow
mein noodles (all to taste) to the ingredients above. Omit the
crumbled bacon and cucumber slices.

-Sliced strawberries can be used in place of the mandarin

Poppy Seed Dressing:
3/4 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 T. poppy seeds
1 c. salad oil
dash of onion juice
1/2 c. white vinegar

Creamy Poppy Seed Dressing Variation:
1 c. mayonnaise
3 T. vinegar
1/4 c. sugar
2 T. poppy seeds

Wash lettuce and tear into bite-sized pieces. Add desired mix-
ins (see variation notes above). Toss with dressing just before

To prepare poppy seed dressing, mix the dry ingredients in a jar
or tupperware first to work out any lumps. Next whisk in the wet
ingredients. Toss salad with desired amount of dressing and
serve. Dressing is best made the night before and refrigerated.




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