I love to use this dressing for a salad of colorful fresh fruits. Mix the dressing with a medley of watermelon, cantaloupe, peaches, grapes, strawberries or whatever you have on hand for a flavorful brunch dish.
All of my favorite salads are topped off with this homemade dressing. I use this sweet poppy seed concoction to drizzle over fruit salads with strawberries, grapes, oranges and bananas...or over spinach and toasted pecans.
In Farmington, New Mexico, Edie Farm needs just a few minutes to stir up this simple salad dressing for two. TIP: Double the recipe so you’re sure to have extra for salad later in the week. Leftover vinaigrette will keep in the refrigerator for about 3 days.
Every time I make this recipe that I received from my mother-in-law, it takes me back to the country. I can see myself in the garden among all of those fresh tomatoes. How good they are, plucked right off the vine.
I always have this dressing on hand, since it yields a large jar. Italian salad dressing is versatile and compatible with many combinations of vegetables, so the cook can get creative. —Maxine Johnson