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Blackberry Cashew Salad with Lemon Poppyseed Dressing

Blackberry Cashew Salad with Lemon Poppyseed Dressing
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Several weeks ago I met some friends for lunch at Pizzeria Limone, which I’m not even sure how to pronounce and have to admit do googling it just now so I was sure to spell it correctly. Needless to say, I am not super familiar with this restaurant. I’ve only been there the one time but good glory, do they have a fabulous Blackberry Salad drizzled with the most heavenly lemon dressing I have ever laid my taste buds on. My friends and I may or may not have tried drinking it straight from the salad container, it was so good. Manners are really, really important to us. Classy and refined are we.

Yesterday I posted a Lemon Poppyseed Dressing that is as close to the restaurant version as I could generate in this home kitchen of mine and I am happy to report that it’s delightful. I posted the dressing separate from the wonderful blackberry salad it belongs to, so it could have it’s own space, name and location in my archives for those who are in a deep need of fresh Lemon Poppyseed Dressing, but may not be all about blackberries.

Blackberry Cashew Salad with Lemon Dressing  I  Jamie Cooks It Up!

However, if you are all about Blackberries tossed into a bed of tender greens, loaded with crunchy cashews, red onions and parmesan cheese then please proceed! The Lemon Poppyseed Dressing pushes it right over the top, guys. It really does. I love this salad, like I love shiny stars on a cool spring night. It’s simply fantastic. Hope you give it a try!

Blackberry Cashew Salad with Lemon Dressing from Jamie Cooks It Up!

Here’s the handy printable…

Blackberry Cashew Salad with Lemon Poppyseed Dressing

Total Time: 10 minutes

Yield: 10

Ingredients

SALAD:
1 (11 ounce) container of Spring Mix lettuce
2 (6 ounce) containers blackberries
1 1/2 C cashews
1/2 C red onion, thinly sliced
3/4 C parmesan cheese, grated
LEMON POPPYSEED DRESSING:
3 Tb white wine vinegar (or regular vinegar)
2/3 C mayonnaise
1 tsp honey mustard
1/2 C sugar
1/3 C fresh lemon juice (2-3 lemons depending on size)
1/4 tsp salt
1 1/2 Tb minced onion
1/4 C canola oil
1 tsp poppy seeds

Instructions

Salad:
1. Toss all salad ingredients together in a large bowl.
Dressing:
1. Place all ingredients, except the canola oil and poppy seeds into a blender. Blend until it's nice and frothy. Should only take 1 minute or so.
2. Add the oil and poppy seeds and blend for about 30 seconds.
3. Store in a covered container in the fridge.
Toss the dressing and the salad together, just before serving.
http://jamiecooksitup.net/2015/04/blackberry-cashew-salad-with-lemon-poppyseed-dressing/

Pinterest friendly image below…

Blackberry Cashew Salad with Lemon Poppyseed Dressing from Jamie Cooks It Up!



Post a comment!

8 Comments

  1. 1
    April 29, 2015 at 1:03 pm

    Question- I absolutely can not stand red onion. Could you substitute it for, say, scallions instead? Those I can handle – just wondering if you would recommend that substitution or just leave them off.. 🙂

    • 2
      Jamie
      May 1, 2015 at 8:04 am

      Jennifer,
      A good substitution for the red onion is chopped green onions. Hope this helps!
      ~Jamie

  2. 3
    Heidi
    May 2, 2015 at 3:56 pm

    This looks delicious. Reading your posts makes me happy. Thanks for brightening my day!

  3. 4
    Janette
    May 4, 2015 at 6:46 pm

    I don’t like to comment on recipes unless I’ve tried them – and I made this salad for my book club this weekend. Run, don’t walk and make this salad – SO good and so many great comments. I originally thought that the dressing was too sweet but once it set for a while the lemon and sugar blended just right. Perfection! Thank you Jamie, definitely a keeper!

    • 5
      Jamie
      May 5, 2015 at 7:16 am

      Janette,
      Thank you so much for leaving a review of this recipe. I’m so happy to hear you and your friends loved it, that makes me happy. 🙂
      All the best,
      ~Jamie

  4. 6
    Lilly
    May 5, 2015 at 2:21 pm

    I can’t wait to try this, and your pictures are so beautiful! Is there any way to print this recipe with the picture?

  5. 7
    Melanie
    May 7, 2015 at 8:37 pm

    This was great! I used light mayo and 1/4 cup sugar and I don’t think it suffered at all. I did have a small jar full of dressing left over. Do you think it will keep a week or two in the refrigerator?

  6. 8
    Lindsay
    August 21, 2015 at 10:40 am

    Could I substitute onion powder for the minced onion in the dressing? If so, would it still be the same amount? Thanks!

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