Garden Salad with Raspberry Poppy Seed Dressing
Bright summer salad featuring peppery greens, crisp vegetables, and fresh raspberries tossed with a tangy-sweet dressing made from raspberry preserves, poppy seeds, and Dijon mustard. The ginger and lemon juice add warmth and acidity that balances the fruit preserves. Perfect for lunch or a light dinner side, this version layers fresh components to showcase each flavor. Optional blue cheese and pine nuts add richness and crunch for those wanting more depth.
Ingredients
- 1 fresh lemon, juiced
- ½ teaspoon minced ginger
- 1 teaspoon poppy seedsesame seed1:1seed
nutty
- ½ teaspoon Dijon mustard
- ¼ cup raspberry preservesstrawberry preserves1:1fruit
sweet
- 3 tablespoon vegetable oil
- salt
- black pepper
- 1 head boston lettuce, washed and spunmixed greens1:1vegetable
none
- 1 hot house cucumber, sliced
- 1 red pepper, sliced
- 6 ounce fresh raspberries
- 1 scallion, sliced
- blue cheese(optional)
- pine nuts(optional)
Instructions
- 1
Combine lemon juice, ginger, poppy seed, Dijon mustard, and raspberry preserves in a blender.
- 2
Blend until mixed, then slowly add oil while blending until dressing thickens.
- 3
Season with salt and pepper to taste.
- 4
Tear lettuce leaves and place in a chilled bowl.
- 5
Top with cucumber, red pepper, raspberries, and scallion.
- 6
Pour dressing over salad.
- 7
Top with blue cheese and pine nuts if desired.
Tips
Chill your salad bowl and vegetables before assembly to keep the lettuce crisp and the dressing cool.
Add dressing just before serving to prevent the lettuce from wilting; you can dress the bowl partially and let guests add more to taste.
Make the dressing up to 2 days ahead and store covered in the refrigerator for convenience.
Good to Know
Store dressing in an airtight container in the refrigerator for up to 5 days. Salad components keep separately: lettuce in a sealed container for 3-4 days, vegetables in the crisper drawer for 3-5 days, and fresh raspberries for 2-3 days.
Prepare dressing up to 2 days ahead. Wash and spin lettuce, slice vegetables, and slice scallion up to 8 hours ahead, storing each in separate airtight containers. Assemble salad no more than 15 minutes before serving.
Serve immediately after dressing to maintain crisp lettuce. Present on chilled plates or bowls as a light lunch, starter, or side dish with grilled chicken or fish.
Common Mistakes
Add dressing too early to avoid soggy, wilted lettuce.
Use room-temperature vegetables to avoid diluting the dressing with condensation.
Blend the dressing gently to avoid over-mixing, which can make it separate or become too thick.
Substitutions
Dairy-Free Swaps
General Alternatives
sweet
none
nutty
FAQ
Can I make this salad ahead of time?
Make the dressing up to 2 days ahead. Prepare vegetables and lettuce separately up to 8 hours ahead, storing in airtight containers. Assemble no more than 15 minutes before serving to keep the lettuce crisp.
What if I don't have fresh raspberries?
Use thawed frozen raspberries, blueberries, or strawberries. Adjust dressing sweetness if needed. You can also omit berries entirely and add dried cranberries or raisins for a different texture.
Can I freeze the dressing?
The dressing does not freeze well due to the oil separating from other ingredients upon thawing. Store it in the refrigerator for up to 5 days instead, shaking well before each use.