A few days ago the husband and I celebrated our 10th wedding anniversary. Well, we didn’t really do much to CELEBRATE. It’s kind of tough with a newborn but we had fun all the same.
We did do gifts and the husband sent me an Edible Arrangement. I LOVE these things! So much better than flowers in my opinion. They are gorgeous and tasty. Plus who doesn’t like chocolate covered strawberries and heart shaped pineapples?
The fresh pineapple in the house gave me and idea. I had a craving for a salad and ever since I made The You-Donâ€™t-Need-to-go-out-for-a-Great-Salad Salad, I’m all into adding fruit. Then it hit me, why not use the fruit to make the dressing?
Pineapple Poppyseed Dressing was born.
It came out sweet, creamy and thick. Dressing the salad beautifully!
Here’s what I did.
- 1/2 cup pineapple (83g)
- 1 tbsp apple cider vinegar
- 1 tsp olive oil
- 1 tsp honey mustard (5g)
- 1 tsp honey (or more to taste depending on how ripe your pineapple is) (7g)
- pinch of salt
- 1 tsp poppy seeds (3g)
Put all ingredients except for the poppy seeds in a blender. I used my Magic Bullet.
Blend until smooth.
Add the poppy seeds.
Top your salad!
I used the whole batch but you could get two servings out of it. I’ll list it as one serving and you can decide.
|Servings||Amt per Serving|
|125||6g||2g||old: 3||new: 3|