Sunday, September 1, 2013

What's for Lunch: Nancy's Fruit Salad with Poppyseed Dressing

This recipe is for the poppyseed dressing part of the fruit salad. The original recipe, which Nancy clipped from a Denver newspaper many years ago, called for pineapple, strawberries and cantaloupe as the fruit.

But any fresh fruit would work, especially now that so many fruits are in season. Nancy used mostly farmer's market finds in her fruit salad:

  • Mango
  • Peaches
  • Nectarines
  • Blueberries
  • Raspberries
Recipe: Nancy's Poppyseed Dressing for fruit salad
3/4 cup corn oil
1/4 cup honey
1/3 cup white vinegar (Nancy used lime juice)
1 tablespoon poppyseed
1 teaspoon dry mustard
1/2 teaspoon salt

Add all ingredients to blender. Blend 20 seconds at medium speed. Pour into jar with a tight fitting lid. Refrigerate.  Makes about 1-1/3 cup dressing. 

Nutritional information per 1 tablespoon: 80 calories, 8 grams fat, 0 grams protein, 3 grams carbohydrate, 0 grams fiber, 49 milligrams sodium, 0 milligrams cholesterol.

Note: Nancy used about one-third of the above recipe to dress her fruit salad, which contained about 4 to 5 cups of diced fruit.

And Rocky kept us company while we ate and chatted.