Cranberry Poppy Seed Salad

by admin on August 26, 2009

This is the best salad!  I would rather eat this than a bowl of ice cream!  My daughter and I discovered this while enjoying our meal during a dinner theater production at Warm Beach Camp in Washington during the Christmas holidays.  We were so captivated by the salad we were served that we began to analize it’s contents and write them down on the back of our play program.  Once home, I experimented until I had a copy of the original and here it is.  It’s perfect for a formal dinner.

Spring lettuce 1 package (8 ounces) * See note below
Cranberries, dried, sweetened 1/2 cup 24 ounces
Mandarin oranges 1 can 10 large cans
Feta cheese, crumbled 1/4 to 1/2 cup 2 pounds
Almonds, slivered and toasted 1/4 to 1/2 cup 3 cups
Olive Oil 2 Tbsp 1 cup
White Wine Vinegar 2 Tbsp 1 cup
Honey 2 Tbsp 1 cup
Dijon mustard 1 tsp 2 1/2 Tbsp
Poppy seeds 1/8 tsp 1-2 Tbsp
Salt and Pepper to taste
Serves 6 50

*  To serve 50 people, we prepared 2 pounds of pre-washed and shredded spring mix of lettuce plus 2 heads of iceberg lettuce, 3 heads of red leaf lettuce and 1 Romaine head.  Other ingredient amounts are really based on preference as to how much of each item you want in a particular salad.

This is best served plated with the salad greens tossed with the vinaigrette and then the remaining ingredients “layered” just before serving.  Tossing all ingredients together results in the feta melting and most of the ingredients falling to the bottom of the mixing bowl.

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