Tuesday, February 28, 2012

Culinary Capers Ingredient of the Week: Poppy Seeds

Today was a very special day because I turned 28 on the 28th. And later this year (in June), Josh will turn 29 on the 29th!

Anyway, this week is not only my birthday week. It's my first week to pick the ingredient for Culinary Capers! I chose poppy seeds, and I did a fruity salad with homemade poppy seed dressing.


This fruity, nutty, sweet and salty salad is almost better than birthday cake. {It's definitely better for your arteries.} I don't like to eat strawberries/blueberries/any berries plain, because they're not sweet enough. But this sweet poppy seed dressing makes them go down easy. And a little bit of it goes a long way.


This recipe for poppy seed dressing is totally easy to make. And for the salad I used:

  • red-leaf lettuce
  • baby spinach
  • fresh strawberries
  • fresh blueberries
  • salted pistachios, chopped

The first time I made this salad I used honey-roasted almonds, and the result was too much sweetness. The salted pistachios suited my taste more because they cut the sweetness of the dressing. Also with the second salad, I made sure to be more generous with the fruit and less generous with the dressing. {And perfection was achieved.}


Beverly said...

I absolutely LOVE pistachios. Jake and I buy the 3 lb bags at Sam's and can plow through it in no time! They're great in nearly anything.

Carole said...

You might like this bacon and asparagus salad http://caroleschatter.blogspot.co.nz/2011/11/asparagus-bacon-salad.html

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