I like this salad because the dressing is easy to make and it provides a tangy blend of sweet and sour. There's always enough dressing left over for other meals, too. Colorful and refreshing, this green salad is a delightful addition to any menu!
- 1 head lettuce, torn into bite-size pieces
- 1 small cucumber, sliced
- 1/4 red onion, sliced
- 1 cup honey
- 1 cup vinegar
- 1 cup vegetable oil
- 1 tablespoon poppy seeds
- 2 slices red onion, finely diced
- In a large salad bowl, toss together lettuce, cucumber and red onion; set aside. In a glass jar with a tight-fitting lid, combine all dressing ingredients; shake until well blended. Just before serving, pour about 1/2 cup of dressing over salad; toss lightly. Cover and refrigerate remaining dressing. Yield: 3 cups dressing.
Originally published as Green Salad with Poppy Seed Dressing in Reminisce January/February 1993, p49
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