Melon Salad With Poppy Seed Vinaigrette Recipes

Steps:

• Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
• Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

Steps:

• Place 1/2 cup sliced strawberries in blender or food processor. Cover and blend until smooth. Add sugar and vinegar; cover and blend. Add yogurt; cover and blend until smooth. Pour into small bowl. Stir in poppy seed. Refrigerate until serving.
• To assemble salads, layer all salad ingredients on 4 individual salad plates. Drizzle vinaigrette over salads. Serve immediately.

Steps:

• Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.
• Mix yogurt and honey in a small bowl; season with kosher salt.
• Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.
• Spread yogurt on a large platter. Top with watermelon and crumble fried rosemary over. Drizzle 1 Tbsp. reserved rosemary oil over (save remaining oil for another use) and sprinkle with red pepper flakes and poppy seeds.

Steps:

• In a blender, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until blended., In a large salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette.

Steps:

• In a small bowl, whisk together the lemon juice and vinegar. Add the olive oil drop by drop, whisking constantly.
• Season with salt and pepper. Whisk in poppy seeds. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.