Mango Poppy Salad

This salad is a total winner. In my house this salad is called “The Pessi salad”, let me tell you why. My sister Mati has a friend named Pessi G. This past summer Pessi (who is like a sister to me) was in my house late one evening. Out of the blue she asked me to make her a salad. Unsure what ingredients I had on hand I went into the kitchen and threw this together. Since that day anytime Pessi is at my house she asks me to make her this salad. I didn’t know the exact measurements, so since then I perfected it. And that is how “The Pessi salad” came about.  

 

Dressing:
1 purple onion – diced
1 Tablespoon poppy seeds
¼ cup mustard
½ cup oil
1 Tablespoon vinegar
1 teaspoon lemon juice
1 Tablespoon sugar

Directions:
1) In a 2lb container combined all the ingredients. Using a stick blender, blend together.
2) Cover and store in fridge for up to 2 weeks.

Assemble Salad:
1 mango – diced
1 12oz cherry tomatoes – halved
1 14oz can whole hearts of palm – drained – sliced thin
1 24oz bag romaine lettuce

dressing
¼ cup crasins
½ cup honey glazed almonds

Directions:
1) In a serving bowl combined mango, cherry tomatoes, hearts of palm, and lettuce. Pour over the dressing and mix well.
2) Garnish with the crasins, and honey glazed almonds. Enjoy