Salad Greens with Orange Poppy Seed Dressing

The dressing for this salad is deliciously sweet and tangy.  Drizzle it over a roasted vegetable or potato salad for extra flavour. It’s from my new book, The Cook’s Garden (NH $49.95).


Choose a good selection of green salad leaves such as Cos, silverbeet or witlof with a firm leaf for this. They need to be sturdy to hold the dressing.
Wash and dry the leaves. Put into a salad bowl with the onion rings and orange segments. Whisk together the dressing ingredients, thinning with some warm water and toss through the salad. Season to taste.

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