Last night while I was working with one of my ‘many’ projects, we decided to grab dinner out. I ordered a fresh salad with chicken and fruit as the main accompaniment. What a downer, it was one of the poorest presentations! After an experience such as this I have an innate desire to correct the disappointing sting. This usually means I make a new and improved salad the next day! That is what I’m up to today!!
This recipe can be found in my 2nd cookbook, ‘Everyday Comfort Foods’. It is one of my favorite salad recipes, ever. Take it on as a main entrée or a side. Read through all the tips I’ve included, for the dish and you’re going to have a great meal.
On a side note everyone keeps asking me when Silver Dollar City is going to re-open? That answer is not known at this time. As you can imagine, there are ‘many’ and I mean ‘many’ things that have to be considered. When I know the answer I will be sure to put it here, in the column. Like many, the time off feels very weird. I’ve been working a total of 40 years and I’ve never experienced this much time off, in a lifetime. On the plus side, I’m enjoying it. There is always something that needs to be done. Not to mention the time together is unmeasurable. Now, how about a closer look at the dish.
Let’s rewind to Easter 2017. When I served this, as a side, I replaced the chicken with a cheese. A feta, asiago or goat cheese would be a nice change out.
The salad can run as a side salad but it also has the gumption to rule as the main entrée. The dressing: If there’s just a couple of you dining consider grilling a boneless skinless chicken breasts. Take half of the dressing (minus the poppy seeds and mayonnaise) and use it as a sauce for the chicken.
Onions give you problems, take a little heat out of the allium family by soaking sliced reds in ice water, about 30 minutes before serving. Pat the onions dry and place on the salad. Onions fight a variety of diseases and they’re also a great antioxidant.
As summer unfolds the nectarines and peaches hit the scene. How about switching the entire salad toppings for sliced peaches, blueberries, walnuts, sugar snap peas, broccoli and red or green onions.
Salad greens: When it comes to salad greens I actually like the tender greens and baby spinach blend. If I purchase the regular store label it seems like a great deal of the lettuce is wet and over the hill. Instead I pay $1 more and purchase the organic label. These greens seem to be much dryer and they have a longer longevity. Nothing is worse than dropping $5 for a large tub of salad greens and they’ve expired in 1-2 days!
Why did I put a tablespoon of mayonnaise into this dressing? Typically I never eat vinegar and oil based dressings. My rationale is the fact that they hit and miss the top of the salad and ‘pool’ in the bottom of the bowl. One of my pet peeves is ‘runny’ salad dressings. If you add a tablespoon of sour cream, yogurt or mayo you’ll be amazed over how much it tightens the dressing. Also I’m of the opinion that every palate likes a different ratio of vinegar, oil and sugar. My assistant, Bonnie, for example, likes her version of this dressing with more vinegar bite. She usually omits the last 2 tablespoons of the sugar.
This salad will bring a refreshing taste to your palate. Something ‘just’ a little different, but yet not too far out of the box.
Embrace the week and make a positive influence on the life of another. Hopefully I’ll be putting garden in, by the close, of the week. This year I’m planting in above ground beds, at a friend’s farm. (We truly live ‘in the woods’, which means we don’t have strong sunlight.) Happy Mother’s Day! Simply yours, The Covered Dish. www.thecovereddish.com
Strawberry Poppy Seed Salad
1 package tender greens/spinach blend
8-12 large strawberries, stemmed & sliced
1 Granny Smith apple, diced (skins on or off)
Slivers of red onion
1-2 chicken breasts, chopped
1/2 cup golden raisins
1/2 cup chopped pecans, toasted
Dressing
1/4 cup white wine vinegar
1/4 cup plus 2 tablespoons granulated sugar
2-3 teaspoons finely minced sweet onion
1/4 teaspoon salt
1 teaspoon honey mustard
1/2 cup light olive oil
1 tablespoon poppy seeds
1 tablespoon mayonnaise of choice
Whisk all the dressing ingredient together with a wire whisk, until well blended.
Should yield approximately 3/4 cup. The dressing will hold up to two weeks in the refrigerator.
Assemble main salad ingredients into individual portions, making a nice presentation. Garnish with the dressing or allow guests to do so individually. Yields 6 side salads. The salad can be made in one bowl, however the display isn’t quite as striking.
