Poppy Salad with goat cheese

Today has been very hot and I didn’t have much energy to cook. I wanted to make something healthy for my family, and something that wouldn’t heat up the house. I came up with the idea of a salad since I had enough greens in the refrigerator and some frozen veggies.

I used these ingredients to come up with an easy and wonderful lunch. Although it’s best to use fresh ingredients, you can make this salad if have a bag of corn, edamame, and peas in the freezer, along with a few other ingredients. It doesn’t take long to make but it’s super satisfying and should hold you for awhile.

You could easily bulk up the salad by adding eggs, fish, or meat if you have it. I didn’t choose to do this, but you can easily do so if you want a heartier version of this salad.

Give this a try and let me know how this turns out!

Ingredients

Dressing

  • 1/4 cup canola oil
  • 1 tbsp mayo
  • 2 tbsp red wine vinegar
  • 2 tbsp white sugar
  • 1 tsp minced shallots
  • 3/4 tsp poppy seed
  • 1/4 tsp paprika
  • 1/4 tsp salt

Salad

  • 2 cups red leaf lettuce, torn into pieces
  • 1 cup baby spinach
  • 1 cup baby arugula
  • 1/2 cup shelled edamame, thawed
  • 1/2 cup frozen peas, thawed
  • 3/4 cup frozen corn, thawed
  • 1/2 cup toasted slivered almonds
  • 3 oz goat cheese, broken into pieces
  • 1/2 Tbsp each white and black toasted sesame seeds

Instructions

Whisk all dressing ingredients together in a bowl until well combined. Set aside.

Mix red leaf lettuce, spinach, and arugula in a mixing bowl. Divide the lettuce mixture into 4 serving bowls. Top with peas, corn, edamame, almonds, and goat cheese.

Sprinkle each serving with sesame seeds.

Drizzle dressing over the salad and enjoy!

Serves 4

Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.

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