Strawberry Romaine Salad with Raspberry Poppyseed Dressing
8 years ago
Berries have been on sale since January locally and they are GOOD! We had this salad for dinner last night.
99% of the time, I make my own salad dressing. This is one of those times.
Simply, romaine, sliced strawberries, a slice of red onion, and some toasted nuts (almonds, walnuts or pecans) and dressed with a homemade raspberry poppyseed dressing:
RASPBERRY POPPYSEED DRESSING:
2 cups mayonnaise
1/3 c. half and half
2 T. poppyseeds
2/3 c. sugar
1/2 c. raspberry vinegar
3 T. raspberry jam
Combine the following ingredients (you can use a blender but I just whisk in a bowl) and mix well.
Keeps in the refrigerator 1 to 2 weeks. NOTE: Since it's just two of us, I sometimes just halve it.
Featured Answer
Sort by:Oldest
Comments (13)
8 years ago- 8 years ago
Related Discussions
what's your favorite salad dressing?
Comments (56)Back in the day, my favorite commercially bottled salad dressing was Catalina. But they reformulated it to be sweeter (and full of HFCS, but it was the extra sweetness that turned me off) in the 1990s or maybe it was the late 1980s. Right now, it is Annie's Balsamic Vinaigrette. Tart, creamy, not too sweet. No ingredient crud. I intensely dislike sweet salad dressings. When I want sugar, I'll have a dessert. If I want my salad with some level of sweetness, I'll add actual fruit into the salad itself. For a regular vinaigrette, home-made: Juice of 1/2 lemon Add rice vinegar to make 50 mL / 1.7 fluid ounces total volume atop the lemon juice (I used one of those Ball half-pint canning jars, and just added everything directly to that. The metric side of the scale on the jar was more convenient to me.) 1.5 teaspoon Dijon mustard 75 mL / 2.5 fluid ounces of oil. I recommend a 1:1 mixture (approximately 37.5 L/1.25 ounces of each) extra virgin olive oil to avocado oil. See below, and no, I don’t expect this to be measured out Exactly! Two teaspoons Penzy’s Herbes de Provence dried herbal concoction. 1/8 teaspoon salt, or to taste 1/4 teaspoon cracked pepper (approximate) I put it in that Ball canning jar, cap, and shake the devil out of it....See Morefavorite homemade salad dressing?
Comments (16)Here are a few: Green godess: 2 cups mayonnaise 4 anchovy fillets, minced 1 green onion, chopped 2 teaspoons chopped fresh parsley 2 teaspoons chopped fresh chives 1 tablespoon taragon vinegar 1 teaspoon chopped fresh tarragon Directions 1 Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon. 2 Refrigerate until ready to serve and pour over favorite salad or greens. Makes 6 servings Fran Lozano's zesty blue dressing 4 oz Maytag blue cheese 1/2 cup olive oil 1 tsp grated lemon peel juice of ½ a lemon 1 cup sour cream 1 clove minced garlic. Mash cheese with fork and mix in oil until creamy. add remaining ingredients. Donns Delight 4 oz Maytag blue crumbled 1 cup of mayo ( I use Kraft) 3 oz ( about 1/3 cup) milk or cream 2 tsps sugar 2 tsps dried parsley 1 ½ Tablespoons lemon juice 1 ½ Tablespoons cider vinegar 1 Tablespoon fresh grated onion 1 Tsp Lee and Perrins worchestershire 1 tsp horseradish ½ tspoon garlic powder. Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies. Serves about 6 to 8 Basic vinaigrette 1T dijon mustard 1clove of garlic, crushed (or chopped very fine) 1T honey 1/3 cup cider vinegar Mix together, I use a wire wisk 1/2 cup olive oil...whisk the oil in a slow stream, whisking all the while Then I like to add some dried or fresh herbs....most of the time I use oregano...I Dont' add salt because of the salt in the mustard, and I pepper it on the plate or in the bowl....like they do in a restaurant!! Now, if you substitute catsup for the mustard and use brown sugar instead of the Honey, add a bit of cayenne and basil instead of the oregano, you have something Different. If you substitute mayonnaise for the mustard and white sugar for the honey and add some chopped chives or green onion tops...it's different still. Try doing the Mayonnaise thing and using walnut oil instead of olive oil....or substituting raspberry vinegar for the cider vinegar...or balsamic vinegar....or lemon juice....try adding some poppy seed or celery seed...for a fruit salad, leave out the garlic. The variations are endless....once you know the basics! And then there's my famous "dump and toss".. Mix your greens in a wooden bowl which has been rubbed with a cut clove of garlic, drizzle a little OVOO over it all and toss until every leaf is coated, sprinkle very lightly with salt and av ery little bit of sugar (brings out the flavor)...keep tossing...add herbs and seasonings of choice....tarragon, oregano, basil, marjoram, cilantro...whatever floats your boat....keep tossing....finish up with a sprinkling of the vinegar of choice....taste a leaf....perhaps add more vinegar or salt or sugar....and pass the pepper grinder. This works best with 2 people, one tossing and the other adding stuff, it's hard to go wrong and makes you look like such a pro in the kitchen! Linda C...See MoreYummy Fruit Salad Dressing Recipe
Comments (6)Seagrass, I used Granny Smith apples, kiwi, grapes and peaches. Lars--I actually found some good ruby red grapefruit up here and considered adding it, but I decided to keep it and eat it alone. Besides, I ended up not having time to peel the grapefruit--the salad was assembled over the course of six hours as the baby kept needing me. Which is why fruit salad was what I contributed to the holiday meal this year--it was okay if I was constantly interrupted during the preparation. ~Amanda...See MoreLOOKING for: salad dressing
Comments (12)You can use either extra virgin olive oil or the light olive oils (like Bertolli's) in salad dressings. Here are a few vinaigrette recipes and a couple of different dressings. Ann Greek Salad dressing 3 Tablespoons red wine vinegar 1/4 teaspoon sugar 1 tsp marjoram leaves or oregano 1/4 cup extra virgin olive oil fine sea salt or Kosher salt freshly ground black pepper (several grinds) Whisk together the vinegar and sugar; add marjoram (or oregano) and blend. While whisking, slowly add the olive oil. Season with salt and pepper to taste. This is great over a bowl of tomato chunks, red onion slices, cucumber chunks (seeded & peeled), green bell and red bell pepper chunks, some pitted Kalamata olives, some feta cheese and (optional) a sprinkling of chopped flat leaf parsley. Before adding the dressing, sprinkle some fresh lemon juice over the salad. Vinaigrette 3 Tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil salt and pepper Whisk the mustard into the vinegar and blend. Pour oil into mixture while whisking. Season with salt and pepper. a Light Citrus Vinaigrette 1/4 cup orange juice (I like to use fresh o.j.) 1 Tablespoon red wine vinegar 1 Tablespoon balsamic vinegar 1/3 cup olive oil Blend both vinegars with orange juice. Add olive oil while whisking. Low Fat Thousand Island Dressing 1/3 cup low-fat mayonnaise 2 tablespoons ketchup 2 tablespoons fresh lemon juice 2 tablespoons minced red bell pepper 1 tablespoon minced onion 1 tablespoon minced fresh parsley leaves 1 tablespoon sweet pickle relish a pinch of cayenne 1/4 cup water In a blender or food processor blend all ingredients and salt to taste until smooth, adding up to 2 tablespoons additional water if necessary to thin to desired consistency. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or seafood salad. Makes about 1 cup. Each tablespoon about 12 calories and 0.3 grams fat (22% of calories from fat) Gourmet May 1996 My note: I also use regular mayo & have made it w/o the red bell pepper. I cut back on the relish a little as I don't want it too sweet. It's my favorite. Creamy Orange Dressing 1 cup plain nonfat yogurt ¼ cup frozen orange juice concentrate, thawed In a small bowl combine yogurt and juice concentrate. Mix well. Chill Several hours. each serving: 30 calories; trace fat (2% of calories); 6 g carb; 22 mg sodium; 1 mg cholesterol from Lean & Luscious Favorites my note: good on thinly sliced Chinese cabbage with some fruit and salted cashews...See More- 8 years ago
- 8 years ago
- 8 years ago
8 years ago- 8 years ago
- 8 years ago
8 years ago- 8 years ago
- 8 years ago
Related Stories
GARDENING GUIDES10 Easy Edibles for First-Time Gardeners
Focus on these beginner-friendly vegetables, herbs, beans and salad greens to start a home farm with little fuss
Full Story
HEALTHY HOME12 Ways to Set Up Your Kitchen for Healthy Eating
Making smart food choices is easier when your kitchen is part of your support team
Full Story
EDIBLE GARDENSThe Most Productive Fruits, Veggies and Herbs to Plant Right Now
These crops offer the best bang for the buck, earning their keep with plentiful harvests
Full Story
FRONT YARD IDEAS10 Ideas for a Front-Yard Edible Garden Your Neighbors Will Love
Choosing attractive, well-mannered plants and sharing the bounty will go a long way toward keeping the peace
Full Story
KITCHEN DESIGNHouzz Call: What’s Cooking in Your Kitchen?
Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?
Full Story
ENTERTAINING8 Stress-Busting Tips for Hosting Small Gatherings
Make entertaining easy with these ideas for casual get-togethers
Full Story
EDIBLE GARDENSSee What’s Growing in These Backyard Edible Gardens
Home gardeners are growing vegetables and fruit in raised beds, on arbors, on bean tripods and even in a repurposed boat
Full Story
FEEL-GOOD HOMESimple Pleasures: Make Do and Mend
Experience the satisfaction of fixing, repurposing and creating things yourself around the home
Full Story
THE POLITE HOUSEThe Polite House: How to Handle Entertaining Around Marble Countertops
Worried about citrus drinks damaging your precious marble counters during a gathering? Here are 2 ways to party on
Full Story
FUN HOUZZHouzz Call: What’s on Your Refrigerator?
Magnets, menus, children’s art, coupons, perfect-attendance certificates, song lyrics — what is fridge-worthy in your house?
Full Story
User