These past few days have been so HOT, in the high 90s! When its hot like this, I love to turn to fresh salads, sandwiches or grilled food for light dinners. One of my favorite salads is a chopped salad. I still believe the way you chop and cut your food strongly influences the taste, its probably just my imagination! The following recipe is a chopped salad with a simple homemade poppy seed dressing. I've turned the dressing into a healthier lighter dressing by using less olive oil and agave nectar. Most of my meals (except for one cheat day a week) are light, clean and fresh and made with natural ingredients. A little prep work and your done, ENJOY!
Poppy Seed Dressing
- 1 Tablespoons of Poppy Seeds
- 2 Teaspoon Agave Nectar
- 3 Tablespoons Light Olive OIl
- 2 Teaspoon Mustard (I use Plochman's)
- 1 Tablespoon White Wine Vinegar
- 2 Teaspoon finely chopped Onion
- 1/3 cup light crumbled Feta Cheese
- 1 cup chopped Kale
- 1 chopped Romaine Lettuce head
- 1/2 diced Roma Tomato
- 1/4 cup diced Cucumber
- 1/2 diced Avacado
- 1/2 cup Strawberries cut in half and then halfed again
- 1/4 cup chopped glazed pecans
Store bought lightly toasted and cut into 4 pieces.
Throw all Dressing ingredients into a blender or emulsifier and blend for about 30 seconds to 1 minute until everything is blended together and smooth. Next, chill the dressing and start chopping your salad ingredients. Throw all the salad ingredients into a large bowl and toss together with about half of the dressing and coat everything nicely. The vinegar in the dressing has a strong taste so you most likely will not use all of it, if you feel like you need to add more after tasting you can add more I used about 1/2 to 2/3rds. Also, be careful not to mush the salad together when tossing--use the up method where you lightly mix by getting underneath everything and then pulling everything up from the bottom. Serve and ENJOY!
Makes 2 generous dinner size servings. Calories Per Serving (without pita and using 2/3 or the dressing) about 350 calories.