It’s time friends. I’ve got to be honest about the food we eat around here. Not everyone “likes” what I cook and over the years we’ve had a couple of “issues” but thankfully, nothing big. My boys have been trained quite well by Mr. A Southern Soul on how to share their feelings on a dish I’ve prepared. They are gracious, meaning they always start off with a sincere compliment like, “thanks for cooking dinner, Mom” or my all time favorite, “Hey Mom, you are having a great hair day” which of course, I might or might not agree with.
Overall, they are not picky eaters but there are a few things that one or the other just does not care for. One of the three and one of those things is Big Sweetie and his indifference to watermelon. Good heavens above, we live in the South and grow some of the sweetest, juiciest melons ever, so I had to take on the task of winning him over – it’s a matter of pride! After a little thinking, planning and taste testing, I made a very simple fruit salad with honey dew, blueberries and watermelon. Then, I made a poppy seed dressing that has a crazy, little hint of savory. After piling the fruit on top of some fresh spinach, I drizzled on the dressing and I think, I believe, I’m confident that I have a convert! I’ll make this salad again, using whatever fruit is in season but from now on out will make sure I’ve got my secret weapon…
A poppy seed dressing that has a crazy, little hint of savory.
- 1/3 cup sugar
- 1 teaspoon salt
- pinch of fresh cracked pepper
- 1/3 cup champagne or white wine vinegar
- 2 teaspoons onion juice
- 1 cup olive oil
- 1 1/2 tablespoons poppy seed
In a blender/food processor, chop 1/2 a small onion until very finely chopped.
Add sugar, salt, pepper and blend slightly.
Let sit on counter for 5 minutes to allow sugar to dissolve.
With machine on low, slowly add olive oil and process until smooth. (You can also use a whisk)
Stir in the poppy seeds and shake well.