kool poppy seed summer salad

Roanoke, VA
Updated on Sep 9, 2010

When it is 100 degrees in the shade, who wants to cook? But everyone needs dinner; this is quick, easy and tastes like a gourmet salad from a ***** star eatery!

Blue Ribbon Recipe

We love, love, love this salad. The dressing is the real star here, with an awesomely delicious flavor. Linda calls for canned chicken in her recipe, but we like using leftover rotisserie chicken instead. Either way is terrific!

prep time 45 Min
cook time
method No-Cook or Other
yield 3-4 generous dinner portions

Ingredients

  • 2/3 cup olive oil
  • 1/2 cup sugar
  • 2 tablespoons poppy seeds
  • 1 tablespoon honey mustard
  • 1 teaspoon salt
  • 1/3 cup lemon juice, fresh
  • 1 large head romaine lettuce, chopped
  • 1 cup each sliced strawberries, mandarin oranges
  • 1/4 cup chopped red onion
  • 1 cup chopped walnuts
  • 1 can white chicken breast (swansons)
  • 1 large english cucumber sliced thin
  • 2 cups shredded swiss cheese

How To Make kool poppy seed summer salad

  • Step 1
    Layer lettuce, chicken, strawberries, oranges, cucumbers, nuts, then red onion unto 3-4 serving plates. Set aside. Mix and shake oil, lemon juice, mustard, sugar, salt and poppy seeds. Drizzle on each salad to taste. Top with shredded Swiss Cheese.
  • Step 2
    Serve with crusty Italian Bread; be sure you have enough to dip in the remaining dressing/just cannot resist!

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