A delicious salad loaded with fresh berries and served with creamy blue cheese crumbles, avocado slices and tossed with a homemade poppyseed dressing.
- romaine lettuce shredded, rinsed and spun dry
- fresh berries blueberries, raspberries, strawberries or blackberries
- blue cheese or gorgonzola cheese crumbled
- avocado sliced
- 1 Bunch radishes sliced thin
- whole pecans chopped
- 1 tbsp sugar
- 1 tbsp water
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1 cup canola oil
- 1/2 cup mayo
- 1/2 cup apple cider vinegar
- 1 tsp salt
- 1/2 cup sugar
- 1 tsp ground dry mustard powder
- 1/4 onion or red onion grated fine
- 1 tbsp poppyseeds
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In a sauce pan combine water, sugar, chopped pecans and heat over medium heat until sugar is dissolved.
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Remove from heat once sugar is dissolved, combine salt and cayenne pepper.
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Toss until completed coated.
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In a blender combine all salad dressing ingredients except for the poppy seeds and the oil, and blend for 20 seconds. With the blender on high, gradually add the oil in a slow, steady stream until the dressing emulsifies. Finish it off by stirring in the poppy seeds.
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Layer the chopped lettuce on the bottom, and place all the individual prepped ingredients on top in groups or scattered all over.
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Serve the dressing on the side or toss the salad with the poppyseed dressing.