Lemon Ginger Poppy Seed Dressing

June 2022


  • 3 tablespoons fresh squeezed lemon juice
  • 2 tablespoon honey
  • 1 tablespoon finely grated fresh ginger
  • ½ cup extra virgin olive oil
  • ¼ teaspoon  salt
  • ¼ teaspoon freshly ground pepper
  • 1 ½ teaspoons poppy seeds*
  1. Place all ingredients in a glass jar with a tight fitting lid. Shake well.

quick pickle red onions
  • ¾ cup white wine vinegar
  • 1 teaspoons sugar
  • ½ teaspoon salt
  • ½ medium red onion thinly sliced
For the Honey Glazed Almonds:
  • 1 teaspoon butter
  • 2 teaspoons honey
  • ½ cup sliced almonds
  • kosher salt
For the salad:
  • 8 ounces baby arugula*
  • 3 medium oranges** peeled, halved and cut into ¼-inch slices
  • ½ cup pomegranate arils or seeds
  • Quick Pickled Red Onions
  • Lemon Ginger Poppy Seed Dressing
  • Honey Glazed Almonds
  1. For the onions, combine vinegar, sugar and salt in a pint size jar. Stir well to dissolve sugar and salt. Add sliced onions and add enough water to cover the onions. Cover tightly and gently shake the jar. Set aside for at least 15 minutes while preparing nuts and the rest of the salad. (Can be made a day or two in advance, if desired.)
  2. For the almonds, lay a piece of foil on a work surface. Spray lightly with cooking spray or drizzle with a bit of oil, then rub oil around with a paper towel to lightly grease the surface. Melt butter in a medium size, non-stick skillet over medium heat. Add honey and stir to combine. Add the nuts and cook for 3-5 minutes, stirring frequently until almonds are golden brown. Sprinkle lightly with salt and stir gently. Spread almonds out onto prepared foil. Some will stick together in little clumps. Set aside to cool. Store in an airtight container after cooling, if not using right away.
  3. For the salad, place arugula (or other greens) in a large salad bowl. Top with orange slices, pickled red onions (as many as you like, you probably won’t use all of them), and pomegranate arils. Drizzle with dressing and sprinkle almonds over the top.