I love poppy seed dressing over tart apples such as Pippin or Granny Smith, various finely sliced cabbages, and a couple handfuls of chopped walnuts.  However you might try it on baby spinach leaves, paper-thin slices of red onion, mandarin oranges, dried cranberries and almond slivers.  It’s that sweet/sour mix that is so exciting for our palates


Oil – canola or vegetable

White wine vinegar

4 large spoonfuls of honey or sugar

2 spoonfuls dry mustard
2 large spoonfuls poppy seeds

A dash or two of salt


Oil to the ½ blue mark of the SaladSuccess shaker

White wine vinegar to the ¾ blue oil mark

Add honey or sugar, dry mustard, poppy seeds and salt

Shake vigorously in SaladSuccess shaker

Chill and shake again before serving (you’ll need to open the top or else the poppy seeds with clog the poppet top)

This is a wonderful all seasons recipe especially for our fall fruits.  I suggest that you try this on a bed of spinach with sliced thin pears or apples, pecans or walnuts and a sprinkling of goat cheese.  I usually use an ale or beer mustard, but a spicy brown or honey mustard is equally as great.  If you really want this to be a gourmet salad, consider toasting the nuts at 350ºF for 10 minutes.  For maple syrup pecans, just mix a 1lb. of shelled nuts in a bowl with 2/3 cup of maple syrup, 3 tbsp. sugar, and a 1½  tsp. cinnamon or a dash of cayenne and then bake on a greased sheet at 350ºF for 10 minutes. If you are having a “I hate to cook day“, to heck with roasting nuts and just add to your salad about a cup of fruit and nuts mix.

Olive oil to the ½ line

Real maple syrup to the ¾ line

Red wine or balsamic vinegar to the top of the blue line

Spoonful of spicy brown, ale or honey mustard

Juice of 1 line

Salt, 2 pinches

Pepper, 1 pinch

Shake vigorously