Amazing Romaine Salad with Light Poppy Seed Vinaigrette
User Reviews
4.7
Amazing Romaine Salad with Light Poppy Seed Vinaigrette
Description
The Amazing Romaine Salad with Light Poppy Seed Vinaigrette features chopped romaine lettuce tossed with crumbled or chopped feta cheese, cooked bacon, dried cranberries (or cherries), and candied nuts. The nuts are coated by cooking walnuts or pecans with sugar, butter, cayenne, and salt until glazed, then cooled and broken into pieces, contributing crunch and a mild spicy sweetness.
The dressing consists of granulated sugar, white vinegar, avocado oil, yellow mustard, salt, and poppy seeds blended until smooth. This vinaigrette blends sweet, tangy, and slightly sharp flavors which complement the savory and sweet salad ingredients. The poppy seeds provide a subtle crunch and visual interest.
Assemble by tossing the salad ingredients with some vinaigrette just before serving to maintain crisp textures. Variations in vinegar types can slightly adjust flavor profiles. This combination of sweet, salty, tangy, and smoky flavors with diverse textures makes for an engaging salad experience.
The vinaigrette can be prepared ahead and refrigerated. Nuts should be cooked just long enough to melt sugar and coat evenly without burning. Serve the salad fresh for best texture.
Ingredients
Vinaigrette:
- ¼ cup granulated sugar
- ⅓ cup white vinegar see note
- ⅓ cup avocado oil olive oil or vegetable oil
- 2 tablespoons yellow mustard
- ¾ teaspoon salt
- ¾ teaspoon poppy seeds
Candied Nuts:
- 1 cup nuts walnuts or pecans are my favorites, chopped
- ¼ cup granulated sugar
- 1 tablespoon butter
- salt small pinch
- cayenne pepper small pinch
Salad:
- 2 heads romaine lettuce chopped
- ½ cup feta cheese bleu or Parmesan cheese
- 6-8 Bacon cooked and chopped or crumbled, strips
- ½ - 1 cup dried cranberries or cherries
Instructions
- For the dressing, combine all the ingredients except the poppy seeds in a blender and process until combined. Add the poppy seeds and give it another whirl to combine. Pour in a jar and keep in the refrigerator until ready to serve.
- For the nuts, in a 10-inch skillet, combine the nuts, sugar, butter, salt and cayenne. Heat over medium, stirring constantly with a silicone spatula or wooden spoon until the sugar and butter melts and coats the nuts, 3-5 minutes. Immediately scrape the nuts onto a sheet of parchment and separate carefully into pieces to cool.
- In a large bowl, toss the lettuce, cheese, bacon, dried fruit, and cooled nuts (break them into smaller pieces with a mallet, if needed). Pour a bit of the dressing over the top and toss to combine. Add more dressing, if needed (you may not use it all). Serve immediately.
Notes
- Red wine or orange champagne vinegar work well as alternatives in the vinaigrette.
- Prepare the dressing in advance and refrigerate to meld flavors.
- Cook candied nuts carefully to avoid burning the sugar and ensure an even coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 410kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 23mg | 8% |
| Sodium | 501mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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