This quick poppy seed salad plate for one is easy to adapt with fruits & veggies you have on hand. A simple pantry-friendly dressing is mixed on the plate for a delicious, healthy meal.
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Hello, my friends.
I’m excited to share another quick salad plate for one recipe with you today. As I mentioned these salad for one recipes have been game changers around here. So easy to make, healthy and delicious. The perfect quick and easy lunch for one.
And a salad for one series would not be complete without a poppy seed dressing. This is perfect for those fruity salad combos that are so delicious.
One again everything (including the dressing) is added and mixed together right on the plate. No extra dishes. No large batch of homemade dressing you will get sick of before it goes bad. A simple solution to healthy salads.
Poppy Seed Dressing
This poppy seed dressing is made up of 7 pantry friendly ingredients
- avocado oil
- white vinegar
- liquid honey or agave
- yellow mustard
- poppy seeds
- salt
- pepper
Like the other salad for one recipes, good ingredients is key to a delicious salad.
I love the Chosen Foods brand of avocado oil. I use liquid raw honey or the BetterBody Foods brand of agave. If using honey, make sure it is runny so it distributes well.
I’m not pick about the brand of white vinegar or yellow mustard. Just use one that you like. I normally just use store brands for those.
Variety, Variety, Variety
In addition to today’s recipe, the Italian and the Asian and the Cobb that I previously posted, I’ll be sharing one more salad plate recipe for one in the next few weeks.
That’s five salads for five weekdays. The perfect solution for people who want to eat healthier with easily bored food pallets, like mine. Having a variety is what makes salad something that’s enjoyable to eat every day.
In the Italian salad plate post, I shared some ideas for how you can prep once for the week and then make a different salad for every day of the week by changing the dressing and adding different toppings and protein. It’s a super handy way to prep several day’s worth of lunches in advance.
Portioning out and freezing precooked meats (a rotisserie chicken, leftover grilled steak, Asian-style meats, cooked bacon, etc) for salads is another good way to make adding variety easy.
Take it with you
If you are taking lunch to go, I love these clear Rubbermaid food storage containers (aff. link). They seal really well. I love that they are clear and the perfect size for a lunch salad. To avoid wilting lettuce and soggy extras (croutons, etc), I wouldn’t make ahead more than about 4 to 5 hours. Adding the dressing ingredients at the bottom may also help the salad stay fresh longer.
I’d love to hear if you come up with other solutions that work.
The salad plate formula
You can treat these salad plate recipes like a formula. I have tested out the measurements but they are just to give you a basic idea.
Eyeballing the greens, veggies and toppings even the first time you make it should work just fine. Just aim for a dinner plate full of salad. I often just drizzle or sprinkle on dressing ingredients. As long as you’re not too heavy or light handed it’s hard to mess it up.
Tips to make a good poppy seed salad plate for one:
Mix the greens: Using two or three different types of greens will really improve the flavor of a salad. A spring mix is a great option.
Multiple fruits & veggies: Use at least three grated or diced fruits & veggies on top to give the salad enough taste variety. I like to mix fruits with veggies. Good options for poppy seed salad are berries, sliced apples, pears or grapes. For veggies try avocados, grated carrots, and sliced bell peppers.
Add color: The best salads have color variation. Not only is it more visually appealing, but health benefits come from “eating the rainbow.”
Add texture: I always enjoy a salad much more when in has a crunch factor. I often add spiced or toasted nuts (I store them in the freezer).
Salt and Pepper: If you taste the salad and it’s not flavorful enough, try adding just a little more salt and pepper.
I hope you enjoy this quick poppy seed salad plate for one.
Quick Poppy Seed Salad Plate for One
This quick poppy seed salad plate for one is easy to adapt with fruits & veggies you have on hand. A simple pantry-friendly dressing is mixed on the plate for a delicious, healthy meal.
Ingredients
- 1 to 1 ½ cups salad greens e.g. leaf lettuce, spinach or spring mix
- ¼ to ½ cup grated or diced vegetables or fruits e.g. dried cranberries, mangoes, strawberries, pears, blueberries, raspberries, carrots, bell peppers, avocados
- ⅓ to ½ cup meat or protein e.g. grilled or rotisserie chicken, Parmesan cheese slices, cooked & crumbled bacon
- 1 to 2 tablespoons nuts or seeds e.g. pepitas, toasted or spiced walnuts or almonds
Single serving Poppy Seed Dressing:
- 2 tablespoons avocado oil
- ½ tablespoon white vinegar
- ½ tablespoon agave or runny honey
- a few squirts yellow mustard to taste
- sprinkle poppy seeds
- dash salt
- dash black pepper
Instructions
-
Fill up a dinner-sized plate with your choice of salad greens, grated or diced fruit and vegetables, meat or protein, and nuts & seeds.
-
Drizzle or sprinkle dressing ingredients over salad and toss right on the plate to combine.
Recipe Notes
1. I like spring mix or a combination of greens for this salad.
2. For best flavor, use a good quality oil and vinegar.
3. I have made these salads in go-to containers (aff. link) when I want to take a lunch with me. Just prep it like you would on your plate and toss just before eating. To avoid wilting lettuce and soggy extras (cheese, etc), I wouldn’t make ahead more than about 4 to 5 hours. Adding the dressing ingredients first may also help the salad last longer.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
