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Spring Salad with Lemon Poppyseed Dressing

This salad is modeled after a favorite salad at a local restaurant.  The sweet lemon dressing is a great contrast to the blackberries and the salty parmesan.  Candied pistachios with a hint of cinnamon add sophistication to this salad which effortlessly makes the transition between breakfast and lunch.

Total Time: 20 minutes

Serving size: 12 (as a side dish)

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EH

Spring Salad with Lemon Poppyseed Dressing, Best Side Salad

Ingredients: 

Directions:

Salad:

1 10 oz. container mixed red and green baby romaine lettuce (or your favorite mix of lettuce greens)

12 oz. blackberries

4 oz. shaved parmesan

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Candied pistachios:

7 oz. shelled pistachios

¼ cup sugar

1 t. cinnamon, optional

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Lemon Poppy Vinaigrette:

2 T. chopped shallot

¼ cup sugar

½ cup vegetable or canola oil

¼ cup freshly squeezed lemon juice (about 1 lemon)

¾ t. kosher or sea salt

1 t. dry mustard

½ T. poppy seeds

For salad, place ingredients in a salad bowl, top with candied pistachios, and toss with desired amount of dressing.

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For candied pistachios, stir ingredients in non-stick pan over medium heat until sugar is melted and nuts are glazed.  Pour onto a sheet of aluminum foil to cool, spreading the nuts apart. Break apart any nuts that stick together after they have cooled.

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For dressing, blend dressing ingredients with an immersion blender.  Chill until ready to serve.

Add a dish that compliments your menu:

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