Food: Make summer salad dressing |

Food: Make summer salad dressing

Arica Davis
Tribune Food Columnist

Lemon Poppy Seed Vinaigrette is by far my favorite salad dressing of the summer. It goes well with just about any salad combination; I recommend tossing the salad with mixed greens, strawberries, pecans, shaved shallots, goat cheese, and a little grilled chicken — yum!


It makes 1 1/2 cups.


1/4 cup sugar

Zest from 1 Meyer lemon

4 Meyer lemons, juiced

1 small shallot

1/2 cup white wine vinegar

2 tsp. Dijon mustard

1 tsp. salt & pepper

3/4 cup olive oil

1 tbs. poppy seeds


Mix ingredients in a food processor, with the exception of the olive oil and poppy seeds. Pulse until smooth while slowly pouring in olive oil. Once smooth add poppy seeds. Place in a large mason jar or airtight container and store in the fridge until ready to use. Give the dressing a stir or shake before serving. Use within one week

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit or call 530-539-4504 to book your next dinner party.

Support Local Journalism

Support Local Journalism

Readers around the Lake Tahoe Basin and beyond make the Tahoe Tribune's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Your donation will help us continue to cover COVID-19 and our other vital local news.

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User

Food & Drink

Drink of the Week: Sidellis’ Lemon Bar


In our Drink of the Week segment, we’ll showcase one unique type of beer, wine, cocktail — you name it — to try at one of the countless breweries, bars and restaurants from around the…

See more