Wednesday, July 29, 2009


One of favorite parts of visiting my parents (as I am now) is having certain meals that are standards in my family. A top choice is the poppyseed salad we had for dinner tonight. It makes a great, light dish year round and the Chinese rice noodles and sliced almonds give it a perfect crunch. Try adding in strawberries in the summer for a delicious bitter-sweet dish.

Poppyseed Salad
1 medium head romaine lettuce
3 green onions
¾ cup slivered almonds
1 T sugar
1 T butter
½ cup vegetable oil
¼ cup vinegar (½ regular vinegar and ½ cider vinegar)
¼ cup sugar
1 T seasoning salt
1 ½ t poppyseeds
¼ t pepper
4 oz package Chinese rice noodles

In a large bowl, combine onion and lettuce. In a small skillet, toast almonds in 1 T butter and 1 T sugar until light brown. Set aside. In separate bowl, combine oil, vinegar, ¼ cup sugar and seasonings and mix well. Just before serving, add almonds, noodles and dressing to lettuce. Mix well!

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