*Lemon & Poppyseed Chopped Salad*
Serves 6 A step in my journey towards healthier eating. This is deliciously fruity and yet it isn't sweet. Everything works together in harmony. For the dressing: 125ml of extra virgin olive oil (1/2 cup)
3 TBS apple cider vinegar
3 TBS fresh lemon juice
1 TBS good clear honey
2 tsp Dijon mustard
1/2 tsp onion powder
1/4 tsp salt
1 1/2 TBS poppy seeds
1 pound of pasta shapes, cook al dente, rinse and drain (You will want a shape that holds the dressing) 2 cooked boneless, skinless chicken breasts cooked, chopped 1/2 punnet of strawberries, stemmed and coarsely chopped (about 1 cup) 1 small punnet of blueberries (if large, cut in half) (about 1 cup) 2 trimmed stalks of celery, chopped 1 yellow bell pepper, trimmed and chopped a small handful of pecans, chopped (about 1/4 cup) 4 TBS crumbled feta cheese a small handful of dried cranberries (optional) Whisk together all of the dressing ingredients. Set aside to meld flavours. Place all of the salad ingredients with the exception of the cheese. Toss gently together. Pour the dressing over all and toss gently again to combine. Sprinkle the feta cheese over top and serve. Store any leftovers in the refrigerator. Note - because of the fruit this isn't really a salad you can make too far ahead of time. |
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