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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Butterfly Garden's salad and poppy seed dressing Recipe

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This recipe for Butterfly Garden's salad and poppy seed dressing is from The Brown Family Cookbook Project, 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:  
1/2c. or so sliced almonds, toasted
1T. olive oil
1T. sugar
4 crisp romaine hearts (or a bag of loose romaine heart lettuce divided among 4 plates
2 kiwi peeled and sliced
15 0z. can mandarin oranges, drained
1/2c.or so coarsely grated Parmesan cheese
Dressing:
3/4c. sugar plus 1-1/2 T.
1t. dry mustard
1/2c. chopped onions
1t. salt
1/3c. balsamic vinegar
1c. mazola oil
1-1/2T. poppy seeds
Directions:
Directions:
In a skillet, stir together almonds, olive oil and sugar. Cook over medium to med-low heat until almonds smell "toasty." Allow to cool slightly.
On 4 plates, arrange equal amounts of romaine hearts, kiwi slices, mandarin oranges and Parmesan. Sprinkle with almonds.
To make dressing: Whisk together all ingredient's until you can no longer feel the sugar grains (because they have dissolved in the liquid) and the whisk leaves a trail in the thickened mixture. Drizzle, to taste, over plates. Makes about 3 cups.
Number Of Servings:
Number Of Servings:
4

 

 

 

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