Oil Free Lemon Poppy Seed Salad Dressing Food

VEGAN LEMON POPPY SEED DRESSING

Steps:

• Place the cashews into a small pot, cover with water, and boil for 10 minutes. After boiling, strain and rinse under cold water.
• Add all the Ingredients into a high-speed blender (except the poppy seeds and lemon zest) and blend on high for one minute or until creamy and smooth. Then stir in the poppy seeds and lemon zest. Serve immediately or refrigerate until ready to serve.

OIL-FREE LEMON POPPY SEED SALAD DRESSING

Steps:

• Combine all ingredients except poppy seeds and blend with a mini food processor or immersion blender until smooth. Add poppy seeds. Store in a tightly sealed container in the refrigerator.
• Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don't have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.

WINTER FRUIT SALAD WITH LEMON POPPY SEED DRESSING

Steps:

• In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt.
• Process until well blended.
• With machine still running add oil in a slow steady stream until mixture is thick and smooth.
• Add poppy seeds and process just a few seconds more to mix.
• In a large serving bowl combine the romaine lettuce, shredded swiss cheese, cashews, dried cranberries, cubed apple and cubed pear.
• Toss to mix then pour dressing over salad just before serving and toss to coat.

LEMON POPPYSEED DRESSING

Steps:

• Blend sugar, lemon juice, onion, Dijon mustard, and salt in a blender until smooth. Stream canola oil in a thin stream into the mixture while blender is running. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing.

LEMON-POPPY SEED DRESSING

Steps:

• Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
• Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.