I have always loved the variations on this classic summer salad.
But I especially love the Lemon Poppyseed Vinaigrette on this baby!
Recipe tweaked slightly from my dear friend, Carrie...
For the salad:
Provolone, shredded or julienned
*goat cheese crumbles would also be delish!
*I forgot to buy them at the store and thus used sliced almonds - also tasty!
Red or green onions, thinly sliced
Fresh blueberries - to make it even more colorful and nutritious.
Sliced grilled (or baked) chicken breasts, seasoned with salt and pepper - to make it a "main" dish, as pictured here.
For the vinaigrette:
1 lemon, juiced and zested
4 Tbsp white wine vinegar
1/2 c sugar
3 Tbsp oil
2 tsp poppyseeds
Place in jar and shake to combine.
Spoon onto salads, using as much as you desire!
(Note: This dressing is delicious on ANY salad! Husband-approved.)
Serve with a nice crusty piece of Italian bread,
the perfect vessel for sopping up any leftover dressing!
(Fact: I love it so much that I am tempted to drink it straight out of the jar.)
For lunch, serve with lemonade or sparkling H20.
For a light dinner with the ladies, it would be wonderful paired with a crisp & clean Sauvignon Blanc or Pinot Grigio, a French rose, or a dry/not-too-sweet Riesling.
Yum to summer salads!
Another one of my faves this year, in case you missed it.
Cheers to your health - and waistline!
~photos by b~