Summer is the season for cool, crisp salads- hearty enough to satisfy, light enough to refresh. Tropically inspired, this salad just seems to fit the bill.
Summer Salad with Sweet Poppy Seed Dressing
Servings
8 Servings
Ingredients
- 2 tablespoons olive oil
- ½ pound assorted mushrooms e.g., shiitake and button, stems removed and sliced
- 1 head red leaf lettuce torn into bite-size pieces
- 1 head green leaf lettuce torn into bite-size pieces
- 1 medium red onion cut into thin rounds (optional)
- 1 avocado cut into chunks
- 1 ripe mango cut into bite-size chunks
- 1 red bell pepper chopped
- 1 yellow pepper chopped
- 1 green pepper chopped
- 1 16-ounce can hearts of palm, sliced into thick rounds
- 1/3 cup craisins
- Sweet Poppy Seed Dressing
- 1/3 cup toasted almonds
Instructions
- Sauté: In a medium skillet, heat oil over medium heat and sauté mushrooms for 6-7 minutes or until soft. Mix: In a large bowl, combine lettuces, onion, avocado, mango, peppers, hearts of palm, craisins and mushrooms. Add dressing and toss to combine. Sprinkle almonds on top and serve.
- plan ahead – If not serving immediately, rewarm mushrooms prior to serving.
I made this quite a few times over the holidays and every time I varied the ingredients in the salad slightly, but I always had those sauteed mushrooms. It was delicious!!
I have made this recipe several times. It is unique and delicious. The sauteed mushrooms are a surprise and add to the myriad of textures. I give this a big thumbs up!
Thanks, it was added as a separate recipe and the link was missing – I added it back.
It seems that the dressing recipe was left out. The recipe is as follows:
½ small onion
1 teaspoon salt
1 teaspoon dry mustard
4 tablespoons cider vinegar
½ cup sugar
½ cup oil
1 teaspoon poppy seeds
Blend all dressing ingredients in a food processor with knife blade or use an immersion hand blender.
where is the dressing recipe?