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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Salads: My Favorite Salad Recipe

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This recipe for Salads: My Favorite Salad is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spinach (or other greens of your choice)
Fresh strawberries, sliced
Toasted pecans (I spread pecans on a cookie sheet and bake them at 400 for 10-15 minutes--cool before using for salad)
Soft goat cheese, crumbled into small pieces
Directions:
Directions:
Put first four ingredients into a big salad bowl. You can toss or just serve with all the strawberries, pecans and white cheese sprinkled over the greens--it's very pretty this way.
Top with poppyseed dressing (see below).

Poppyseed Dressing:

1 C. xylitol (or some other sweetener of your choice)
2/3 C. apple cider vinegar
1/3 C. white or yellow onion
½ tsp. ground mustard (it’s an emulsifier)
1 tsp. salt
2 C. grapeseed, almond, or walnut oil
2 Tbl. poppy seeds

Throw the first 5 ingredients into a blender and blend together till smooth. With the motor running,
slowly pour in the oil. It should become creamy and thick. Turn motor off, add poppy seeds, and pulse
to stir them in. It’s ready!

You can keep this dressing in the fridge for a good long time. Just pour into a dressing jar or other
container and refrigerate. But I guarantee it won’t last long enough to spoil – you’ll eat salad every day
with this dressing!

 

 

 

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