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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.
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!
Here’s the handy printable…
Blackberry Cashew Salad with Lemon Poppyseed Dressing
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.
Pinterest friendly image below…
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.. ๐
Jennifer,
A good substitution for the red onion is chopped green onions. Hope this helps!
~Jamie
This looks delicious. Reading your posts makes me happy. Thanks for brightening my day!
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!
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. ๐
All the best,
~Jamie
I can’t wait to try this, and your pictures are so beautiful! Is there any way to print this recipe with the picture?
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?
Could I substitute onion powder for the minced onion in the dressing? If so, would it still be the same amount? Thanks!
I just made this salad for dinner. OMG, I absolutely loved it and I’m not a big salad lover. I used Panera Bread’s Poppy Seed dressing as I’m not a lemon lover. It was great. I will be making it again.