Chopped Summer Salad w/ Poppy Seed Dressing

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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!

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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.  

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