The Times - Serving Waitsburg, Dayton and the Touchet Valley

This salad recipe comes from the same friend who shared her chicken/poppy seed salad recipe from last week. She said she often serves them together with fresh crescent rolls. I suggested last week to serve the chicken salad over greens, but if I made this for the same meal, I would serve it without the bed of greens.

Spinach, chopped/and mixed greens if desired

1 pt strawberries, sliced

1/4 c. sliced chopped onion

1/4 c. cooked bacon, crumbles

2 TSPS almond slices

2 TSPS sesame seeds

Dressing

1/2 c. mayo

2 TSPS rice vinegar

1/2 c. sugar

1/4 c. milk

2 TSPS poppy seeds

My notes: This is a great blend of flavors. One can adjust any of the salad ingredients, a lot of greens or less, more strawberries, or less. I used less onion. My friend adds more bacon. I didn't have sesame seeds so I substituted chia seeds. That neither added or subtracted from the flavor so next time I will use sesame seed. For the dressing, I used only 1/3 c. sugar and that was plenty. I didn't have rice vinegar so I used the regular. I'm not sure how much of a difference it made. I added sunflowers seeds. If you didn't have almond slices, I think walnuts would be a good alternative. Mix the dressing with the salad ingredients before serving. I didn't use all the dressing so I have enough left for a small salad later.

I took a picture of the salad. We shared the whole salad, but this would serve four easily. I also put the bacon on top, mostly to make sure I got my fair share, rather than it disappearing into the greens One could use turkey bacon if desired.

I play the carbon footprint game with my food. We had this nutritious salad with a boneless pork chop so I figured I could have dessert.

Enjoy