Summer Strawberry Salad with Creamy Poppy Seed Vinaigrette

With the passing of Labor Day many people consider summer to be over. Perhaps in other parts of the country it is starting to feel like fall, but out here in the central California valley we are sweltering under 100+ degree temps.  All the stores have their fall decor out (some even have Christmas!) but we're still trying to stay cool in the pool!  With the temperatures as hot as they are I don't plan menus around the BBQ (and my Hubbers thanks me for that!) Standing over a hot stove or warming up the house with the oven isn't very pleasant either.  Consequently, meals on sweltering days often involve a salad.  This salad is one of my favorites, I love all the fresh fruit in it. I add grilled chicken as my Hubbers likes a little protein in  his main-dish salad, but it can easily be left out.  The dressing makes enough for leftovers, it's also good on a spinach salad.

Summer Strawberry Salad with Creamy Poppy Seed Vinaigrette

 

For the dressing:

1/3 cup apple cider vinegar

¾ cup sugar

2 tablespoons minced shallot

¼ teaspoon dry mustard

1 teaspoon salt

6 tablespoons mayonnaise

3 tablespoons freshly squeezed orange juice

6 tablespoons vegetable oil

1 ½ teaspoons poppy seeds

 

For the salad:

Romaine lettuce, spinach and/or any other type of lettuce, washed and dried

Strawberries, hulled and sliced

Blueberries

Mandarin orange segments

Fresh pineapple, cubed

 

Directions:

In the bowl of a food processor, combine the vinegar, sugar, shallot, dry mustard, salt, mayonnaise and orange juice.  Process to blend well.  With the feed tube open and the processor on, add the vegetable oil in a steady stream and continue processing until incorporated.  Add the poppy seeds and pulse briefly just until blended.  Transfer to an airtight container and refrigerate until ready to use.

 

To make the salad, chop the lettuce or other greens into bite-size pieces. Plate individual servings of the lettuce in salad plates.  Top each serving with strawberries, blueberries, mandarin oranges and pineapple cubes as desired.  Drizzle lightly with the poppy seed dressing and serve immediately.