Yesterday, I made the most scrumptious salad. Of course, I didn't think to take a picture of it until it was scattered most unattractively across my plate, so you'll have to use your imagination. In my opinion, salads should be interesting, colorful, have a contrast of flavors and textures, and be packed with nutrition. I composed the one yesterday of spring mix and baby spinach, chunks of orange, sliced strawberries, large dices of avocado, crisply fried bacon, slivered almonds candied with a kick of cinnamon and cayenne, and chunks of chicken. Delicious! A little sprinkling of blue or feta cheese would have just been the icing on the proverbial cake, but I was limited simply to what I had on hand when I made this creation.
The dressing is something that my little sister made for a family gathering once. I couldn't remember the exact proportions, and I believe that she added milk to hers, but mine came out great, and with just 4 ingredients, you can't beat the simplicity. If you're looking to cut calories, use fat free mayo, and if you're really desparate to cut more calories, I *suppose* you could use artificial sweeteners. I personally hate artificial sweeteners, though, and would be more inclined to try something like stevia instead. This is a sweet/tangy dressing that works well with the addition of other flavors, such as orange juice or zest.
Simple Poppyseed Salad Dressing
1/2 cup mayonaise (reduced fat is just fine)
1/3 cup white wine vinegar
2-3 T. sugar, to taste
1 T. poppyseeds
Stir all ingredients together and let rest for 30 minutes to allow the sugar to dissolve, then stir again just before serving.