Sunday, June 12, 2011

Spinach, Walnut, & Blueberry Salad w/ Grilled Salmon & Homemade Poppyseed Dressing

Is there anything that screams summer like fruit a top your salad dressed with poppyseed dressing?
Not really.

Poppyseed dressing perfectly compliments many of summer's ripened beauties.

We bought blueberries at the farmers' market on Saturday, so they were just waiting to be eaten.
We also had spinach and cucumber from the market and since we've been under extreme heat advisories for what, a week or 2 now, I decided to make a salad with it for dinner. We're in full summer no-cook mode because it's just TOO hot!
All we needed was to marinate the salmon in some honey, tamari and lemon juice before putting on the grill and then make the dressing.

aren't the sunflowers a nice touch?
They were Tripp's pick at the market Saturday.

So, the dressing.

Homemade Poppyseed Dressing

1/2 cup apple cider vinegar (the real stuff w/ the mother)
1/2 cup agave nectar or honey
2 teaspoons ground mustard
1 1/2 teaspoons sea salt
2-3 tablespoons poppy seeds
1-2 teaspoons of grated onion
1 cup olive oil (or walnut, grapeseed, etc use your fave salad oil)

In a bowl whisk together vinegar, agave nectar, dry mustard, salt, poppy seeds and onion. Slowly add one cup of oil, whisking vigorously as you add. 
I store mine in a mason jar in the fridge.

Layer your salad...Ours was Spinach, cucumbers, blueberries, walnuts, feta and grilled salmon.
Give your dressing a good shake and then, dress.
And thank me later!