Poppyseed Salad Dressing

It looks like it is trying to be spring, but it is still very cold most days where I live. Yesterday I came out to frozen raindrops on my windshield. I have to admit that it looks cool (no pun intended), but that just shows HOW cold it has been! I love winter and I love the snow, but it is always refreshing to move into spring.

This time of year I start getting the urge to eat and cook springy foods. I made pasta primavera last night for dinner, even though it included several rather winter vegetables, to get in the spirit. Even though the main dish is so veggie based, I still like to eat a green salad with it. One of my favorite salad dressings is this poppyseed dressing. I have two variations of it and I will post both.

In the past I have usually made it with vegetable oil because the one time I used olive oil, I didn't care for it. However, my son brought back some olive oil from the area that is is supposed to have the best olive oil in Spain. I tried that olive oil in the dressing and it is fabulous although it does have a slight greenish tint.

Also, I pour the oil (whatever kind I am using) in a thin steady stream through the center hole of my blender lid. This makes the dressing thicken to a nice consistency.

Below are a few salad combinations to get you started even before spring fully arrives.

Winter Salad with Poppyseed Dressing

Nancy

1 large head romaine, torn into bite size pieces (fresh spinach is also good)

1 cup shredded Swiss cheese

1 cup cashews

¼ cup craisins

1 apple, cubed

1 pear, cubed

Combine and toss with dressing to coat.

Dressing:

Blend in blender:

½ teaspoon salt

½ cup sugar

1/3 cup fresh lemon juice

2 teaspoons finely chopped onion

1 teaspoon Dijon mustard

With machine running add 2/3 cup olive oil in a slow steady stream. Process until thick and smooth. Add 1 tablespoon poppy seeds.

Variation: Brenda's Spinach Salad: baby spinach, parmesan cheese, craisins, slivered almonds-toasted, fruit (sliced pears, strawberries, or mandarin oranges). Toss with dressing: In blender, blend ¼ onion, 1/3 c. red wine vinegar, then add ½ c. sugar, 1 tsp. salt, 1 T poppy seeds, 1 T grey poupon mustard, 1 cup oil. Blend in blender.

.

What I Do: I had better luck making the salad dressing from Brenda but I don’t add the mustard. I mix and match what I have on hand, but I really like the craisins and/or other fruit in addition to the vegetables in my salad. My sons are not as fond of fruit or nuts in the salads, so sometimes I serve the craisins or nuts on the side to be added as desired.

Applesauce

I love homemade applesauce! I used to can, bottle, or whatever they call in your part of the country, 48-60 quarts every year. Back then I used the old fashioned knife, hand peeled and cored the apples, cooked them, mashed them and bottled them. It was always delicious and just as were running out, it would be time to do another batch--or rather, many batches.

Then, for a few years I used a Victorio strainer or food mill. They worked great and made the work go so much faster and easier to feed to the babies, but I missed the chunky fresh applesauce feel. This year I found a GREAT buy on Victorio Strainers and got one for each of a few of the adult kids who make applesauce. After much contemplation, I decided to get one for myself too! But before I could actually get mine in hand (since I bought the store out and had to get a raincheck for the rest)...

we accumulated lots of apples over a period of a few weeks from the produce co-op. They weren't getting eaten quickly enough so I decided to make some applesauce. I did it the old-fashioned way using a knife to peel and core the apples. I cooked them and mashed them and added a little sugar and cinnamon and the applesauce turned out GREAT! And I wondered why I don't continue to make lots of applesauce every year even though I don't have little ones at home any longer.

Years ago, we were visiting my in-laws and my mother-in-law had frozen her applesauce and it was so yummy! So, I decided to do the same since I wasn't preserving 48 quarts! It was easy, fun, yummy kitchen therapy. Even Stephanie, who isn't a fan of chunky applesauce, enjoyed the homemade fresh flavor. Even with my new Victorio Strainer, I think I'll do a few batches with the old-fashioned knife and enjoy the texture of chunky applesauce. I'll put them in my freezer next to my frozen Girl Scout Thin Mint cookies to enjoy on a day when I need an extra lift.

Homemade Applesauce

My Mother-in-Law

8 cups sliced apples

2 cups water

Cook until apples are soft.

Add to apples and mash:

1 cup sugar

2 teaspoons lemon juice

¼ teaspoon cinnamon

¼ teaspoon nutmeg (optional)

Ready to eat warm or refrigerate to have later. Enjoy!

To Freeze: ladle applesauce into freezer bags or containers. Label and freeze for up to one year.

To can: put in hot jars, put on hot lids. Place jars in canner or large pot. Cover with water. Bring to a boil. Boil for 5 minutes.

Makes 3 pints.

What I Do: I never add the nutmeg. I use whatever apples I have on hand or can buy cheap. The last amazing batch was mostly braeburns, but I have made it with all kinds of apples. It's amazing what a little cooking, mashing, sugar, and cinnamon can do. I like this proportion of sugar and cinnamon to the amount of apples because it adds a very light flavor. However, when the babies were little, I didn't add the sugar and cinnamon.