The Covered Dish - Strawberry Poppy Seed Salad

A little bad news first, I’ve looked through my files for the make ahead version of the coffeecake I ran last week. Evidently; I saved it under some ‘extra’ word and I cannot locate it. I think I’m more upset with myself, than any of my readers. I am however determined to locate it, simply because I want to make it myself. I do know it was 2020, so that’s a little help!
Last week I used a bottle of strawberry salad dressing by ‘Woodside’’, talk about delicious. My mother-in-law liked it so much I left it with her. Leaving myself in a squeeze because it left me wanting more. It would be a great pre-made dressing for this salad mixture. And, the dressing stayed up on top and didn’t slide to the bottom, one of me pet peeves. If you too have issues with dressings hitting the top of the salad and going straight to the bottom, I’ve got a fix for you. You can strengthen the body of a vinegar dressing by adding a couple of tablespoons of sour cream, heavy cream or mayonnaise to the recipe.
It’s just enough to pull the body tight and stay on top of the salad.
OK, for those in the Ozarks I purchased my dressing at the Amish Store, located in Branson. The cost per bottle was 4.50, and the full name was ‘Strawberry Poppy seed’.
While strawberries are in season it’s a nice change for a side salad or maybe even a main entree with this dish.
A few comments to enhance the salad even more. Should there just be two of you dining consider using the extra salad dressing as a basting on the chicken should you grill it. Play around with different cheeses for the mixture, especially if you are not topping it with chicken. If onions are an issue think about soaking the red onions in ice water for around 30 minutes, then pat dry before putting them on the salad. This takes some of the heat out, and relieves a bit of the possible kick back.
While picking out your greens you may want to go organic because they have a tendency to last a great deal longer.
Let’s get this dish set so I can go create a sweet n’ sour lunch for tomorrow. Having to purchase a hamburger from fast food just about breaks me! Simply Yours, The Covered Dish.

Strawberry Poppy Seed Salad
1 package organic tender greens and spinach
8-12 large strawberries , stemmed and sliced
1 granny smith apple,diced, skins on or off-Slivers of red onion
1-2 chicken breasts, sliced or slivered thin
1⁄2 cup golden raisins
1⁄2 cup chopped, toasted pecan halves
Dressing
1⁄4 cup white wine vinegar
1⁄4 cup plus 2 tablespoons granulated sugar
2-3 teaspoons finely minced sweet onion
1⁄4 teaspoon salt
1 teaspoon honey mustard
1⁄2 cup light olive oil
1 tablespoon poppy seeds
1 tablespoon mayonnaise of choice
Whisk all salad dressings ingredients together until smooth. Should hold for up to two weeks in the refrigerator. Should yield about 3⁄4 cup of dressing.
Assemble ingredients on salad plates. I like to allow guests the ability to pour on their own salad dressings. If you purchased a bottle of dressing be sure and place it in a nice bowl at the table, don’t leave it in the bottle! Yield, at least 6 individual salads.