We have just ordered the proof of my new book, Fresh: Nourishing Salads for all Seasons. Once we have reviewed it and made sure everything is right, we can hopefully get it up for sale sometime next week (FINALLY!). I am excited…. and nervous. A perfectionist side of me came out strong while writing this book. I was constantly wanting to rework, reword and doubt. But in the end the biggest assurance that I have in the worth of the book is that I actually am using and reusing those recipe over and over again. In fact, I will be very glad to have the actual complete book so that I don’t have to sift through all of my papers (both online and off) for a recipe.
To celebrate this step in a long process of work, I thought I would share a recipe from the book. I feel that this salad dressing recipe needs to be shared with you all because it was you readers who inspired it. When I asked you on my facebook page what salad dressing you wanted a recipe for, many of you mentioned a Sweet Onion Poppyseed Dressing.
So here you go.
We have loved this recipe from the start. It’s sweet, but savory, absolutely lovely with a green salad topped with fruit. It’s very simple and easy to make too. In my book, it’s featured with a recipe using peaches, nuts and chicken on green lettuce. But you can use it with a wide variety of green salads with fruit. My recipe testers suggested using it with strawberries, raspberries, cubed melon or pears.
As mentioned, I use only two vinegars in the whole book, and this ones uses raw apple cider vinegar with surprising success. (Actually…..delicious success.)
I also had one tester use a red onion in this recipe with good results! While red onions have a different flavor profile and would change the flavor of the dressing, I actually think that it would be yummy.
Sweet Onion Poppyseed Dressing
You can grate the onion, add to the dressing, and whisk to combine, but the dressing will have the more typical creamy white color when blended together.
Yield: 1 1/3 cups
- 1/2 sweet onion, quartered
1 tablespoon brown mustard (Eden’s Organic Brown Mustard
or a Dijon Style Mustard)
1 teaspoon unrefined salt
1/4 to 1/3 cup of honey, preferably raw
1/3 cup of raw apple cider vinegar
3/4 cup of extra virgin olive oil or Mary’s Oil Blend
1 tablespoon of poppyseeds
In a blender or food processor, combine the onion, mustard, honey, salt and vinegar. Blend until smooth. Add the olive oil and blend until just combined. Pour into a Mason jar or storing jar, and stir in the poppyseeds. Keeps up to 2 weeks.
Latest posts by KimiHarris (see all)
- Why You Should Use Freshly Grated Cinnamon (and Cinnamon Coconut Ice Cream with Candied Cinnamon Cashews) - July 31, 2015
- Grain Free Fried Chicken Strips - July 28, 2015
- Kale is not the Problem, Pollution is - July 20, 2015