Green and Red Garden Salad with Poppy Seed Dressing
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My husband was home for salad o’clock lunchtime, so I asked if he wanted to get in on the giant salad action. He was pretty happy with the results!
This mix reminds me of the things I liked to grab from the salad bar as a kid when I would go out to eat with my grandparents. I always went for the poppy seed dressing because it was so sweet and delicious.
I used Brianna’s Poppy Seed Dressing this time, which I love, but I’ve been eyeing some recipes for making a homemade version. I’m definitely going to try that out soon!
For the salads, I piled on some baby arugula, pea shoots, chopped heirloom tomato, thinly sliced red onion, broccoli florets, chopped avocado and sliced baby bella mushrooms.
I sprinkled on a little gray salt, freshly cracked black pepper, and the poppy seed dressing.The creaminess of the avocado was awesome with the dressing, and there was a lot of crunchiness from the broccoli. It was big and hearty and totally hit the spot!
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Becca Heflin
I adore poppy seed dressing, and your salad looks scrumptious, Ashley!