Our featured vegetable this week was Mixed Greens. Mrs. Rettler harvested some salad greens from her garden the morning of Garden Club. We mixed them with some homemade poppyseed dressing.
Poppyseed Dressing Recipe
1 c. vegetable oil
1/2 c. honey
1/2 c. white vinegar
4 oz. silken tofu (we used plain yogurt)
2 T. poppy seeds
1 1/2 t. dry mustard
1 1/4 t. salt
2 T. minced onion
Place oil through salt in a blender or food processor. Process
until smooth. Transfer to a bowl and stir in onions.
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