|This is a great little salad. It is very similar to First Watch's Marinated Salad. This dressing recipe will make way more than you need for the salad, so you can use it for other salads or just cut the recipe in half.|
RITA’S LIGHTENED VERSION OF FIRST WATCH POPPY SEED DRESSING
Sometimes I’ll add celery seed instead of the poppy seeds, and reduce the amount to 2 teaspoons.
BASIC DRESSING FOR MARINATED VEGETABLES
Go to taste on ingredients here. You can always add more.
¼ cup lemon juice
1/3 cup vinegar (either cider or clear)
1-1/2 teaspoons dry mustard
2 tablespoons poppy seeds
1 teaspoon salt, or to taste
1 cup sugar or substitute (I like Splenda)
¼ cup diced onion or more to taste
1-1/4 to 1-1/2 cups Canola oil (or use 1 cup Canola and ¼ to ½ cup water)
OPTIONAL INGREDIENT TO MAKE DRESSING FOR FRUIT SALAD
After you whisk in Canola oil, whisk in ½ cup sour cream. This makes a creamy dressing for fruit. I like to use low fat sour cream. Even fat free sour cream works well here because the flavors of the basic dressing are strong enough. Can you use yogurt? Yes, but the dressing won’t be quite as creamy. Use a plain yogurt, fat free.
TO ASSEMBLE MARINATED VEGETABLE SALAD:
Mix together 2 cups each diced celery and zucchini. Stir in 3-4 cups diced tomatoes. (I like to add a few diced carrots in here, as well). Mix with small amount of dressing and serve on bed of greens. You can also marinate the vegetables several hours ahead of time, except for the tomatoes. Stir those in last.
TO ASSEMBLE FRUIT SALAD: Using fruits in season, lay your favorite bite-size pieces on a bed of greens. Drizzle dressing over. Garnish with mint leaves.
TIPS FROM RITA’S KITCHEN:
When trying to low fat salad dressing recipes, add a bit of water to the vinaigrette. And remember, just dress the salad – don’t soak it in dressing. A little goes a long way!