Poppy Seed Salad

Poppy seed dressing doesn't have to be gloppy and mayo laden. When made with bright vinegar and paired with lots of tender greens and crisp vegetables, it can make even the greyest spring day sparkle.

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1 bag tender salad greens
1 clam microgreens any variety
4 radishes, ideally purple diakon or rainbow colored, sliced thinly
3 rainbow carrots, shaved into ribbons with a vegetable peeler
1 bottle poppy seed dressing
4 oz Red Barn cupola cheese (or other aged, firm cheese), cut into thin slices


  1. In a large bowl combine the salad and micro greens and dress very lightly with a drizzle of olive oil and big pinch of salt and black pepper
  2. Transfer half of the greens to a serving platter then carefully scatter half of the radishes, carrots and cheese evenly across the platter
  3. Drizzle liberally with the poppy seed dressing
  4. Repeat with the remaining ingredients and serve immediately