If the month of July went by as quickly for you as it did for me, you’ll understand why you haven’t seen a new recipe from me lately! ☹️Here we are though — already well into the month of August! Many of us have been experiencing some really warm weather, so preparing dinner over a hot stove is not very appealing right now! I looked through my recipes for some cool, crisp and delicious salads — and now we are all set for a whole array of tasty (and refreshing) meals while the weather is still so hot. Full-meal salads provide a wonderful way to beat the heat and still enjoy a delicious meal.
A quick search of my recipes brought to the surface some of my old favorites from the menus of several Seattle-area restaurants, such as:
❤️Benjamin’s
❤️Canlis
❤️Clinkerdagger Bickerstaff & Petts Public House
❤️Cucina! Cucina!
❤️Henry’s Off Broadway
❤️Jake O’Shaughnessey’s
❤️Nordstrom’s “Entertaining at Home” cookbook
❤️Ray’s Boathouse
❤️The Spirit of Washington Dinner Train
❤️Sunday’s — and even
❤️the St. Francis Yacht Club in San Francisco
I’ll share some of these recipes with you over the next week or two of more hot weather!
Seattle-area folks might remember from days gone by the “Spirit of Washington Dinner Train” — and perhaps even the delicious salad served on board which featured “Mrs. Temple’s Poppy Seed Vinaigrette Dressing”. On board the train, Mrs. T’s dressing was served over a bed of crisp romaine, topped with fresh grapefruit segments and toasted sliced almonds, then garnished with sweet-and-sour red onions (thinly sliced and then marinated in red wine vinegar and honey). At the Temple’s house, it was said, the salad might also include fresh orange segments and sliced avocado. Following is the recipe for Mrs. Temple’s very special salad dressing — enjoy!
Mrs. Temple’s Poppyseed Vinaigrette Dressing
1/4 cup granulated sugar
1 1/2 tablespoons onion juice
1 teaspoon dry mustard powder
1/3 cup cider vinegar
1 teaspoon kosher salt
1 cup vegetable oil
1 1/2 tablespoons poppy seeds
Place sugar, onion juice, mustard, vinegar, and salt in an electric blender; blend until well mixed. Slowly add oil, blending continully, until emulsified. Pour mixture into a glass container and stir in poppy seeds. Cover tightly; refrigerate at least 30 minutes before using. — Serves 3-4
