I am always happy this time of year to see stone fruits in
abundance. I bought so many of them this week; I wanted to put them in a
salad. I started to make a honey lime vinaigrette to toss with the
salad, but then I remembered my poppyseed dressing.
The
dressing was absolutely perfect with this salad. I made this for lunch
today and then I happily made it for dinner again tonight. I'm so glad
that I have plenty of these fruits in the house, because I am already
looking forward to having this again tomorrow.
Serves 2-3
2 handfuls of baby spinach, I made this with spring mix lettuces once, however I much preferred the spinach
1 yellow peach
1 white nectarine
1 red plum
1 black plum
2 prune plums
Poppyseed dressing - recipe below
Thinly
slice or dice the fruit into bite size pieces. The first time I made
this salad, I sliced thinly and I diced the next time. I preferred the
diced pieces. Place the spinach in a bowl or on a large plate and top
with the fruit. Gently toss to combine and then drizzle with dressing.
Enjoy!
Poppyseed Salad Dressing
3/4 cup mayo
1/4 cup milk
1/4 cup sugar
3 tablespoons white balsamic vinegar, white wine vinegar works as well
2 tablespoons poppyseeds
1/2 teaspoon dry mustard
pinch of salt
Whisk
the mayo and milk together until smooth. Add the rest of the
ingredients and whisk well. Pour into a glass bottle or jar and store in
the refrigerator. Shake well before using.
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