We all know I’m not one for COLD foods. In fact, I almost NEVER consume anything COLD. The exceptions are: white wine and rosé wine, dry martinis (basically vodka or gin with a twist), and the once a year ice cream I somewhat enjoy. Other than that, it’s room temperature or HOT foods for me. I find them more nourishing, easier to digest, and simply more enjoyable. Brian is the same way (other than the fact that he LOVES cold drinks).
Thus, this salad is meant to be chilled, but somewhat room temperature for these warmer days we are having. It’s chalk full of crunch (carrots, celery, and walnuts), chew (dried tart cherries, quinoa and rice), and both sweet and savory. It’s a pretty great deal – any time of the day. Just make it and just enjoy it: Carrot Celery Poppyseed Salad.
Oh, and I made this for my blessed best friend. She’s much more amazing than the salad, by the way.
Carrot Celery Poppyseed Salad
1 cup chopped carrots
1 cup chopped celery
1 cup chopped walnuts
1 cup dried cherries
1 cup red rice (cooked)
1 cup quinoa (cooked
sea salt and pepper
3/4 cup Creamy Poppyseed Dressing**
Mix together all ingredients and chill until ready to consume – or chill, place out on the counter a few hours before consumption and eat at room temperature 😀
**Creamy Poppyseed Dressing:
3/4 cup mayonnaise
1/4 cup milk
1/4 cup sugar
1/4 cup white wine vinegar
2 Tbs. poppyseeds
1/2 tsp. dry mustard
pinch of sea salt
Combine all ingredients and then whisk until smooth. Transfer to a jar and refrigerate until you are ready to serve. Shake well before using. This will keep well in the refrigerator for up to a week.
