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Poppy Seed Summer Salad
Lunch American

Poppy Seed Summer Salad

4.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place cucumbers and cantaloupe in a colander set over a bowl with a plate on top; put a heavy object (such as a large can of food) on the plate to "squeeze" excess liquid from cucumbers and cantaloupe, tossing every 30 minutes, for 2 to 3 hours.
  2. 2 Transfer cucumbers and cantaloupe to a large bowl; toss in onion, celery, dressing, and vinegar to combine. Stir in poppy seeds.

By Jacqueline

Strawberry Summer Salad
Lunch American

Strawberry Summer Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk mayonnaise, sugar, and vinegar together in a small bowl until well combined; stir in poppy seeds until incorporated.
  2. 2 Toss lettuce, spinach, and onion together in a large bowl; drizzle dressing over top and toss to coat. Add strawberries; lightly toss.

By The Dahl House

Hawaiian Ham and Cheese Sliders
Lunch American

Hawaiian Ham and Cheese Sliders

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Melt butter in a saucepan over medium-low heat; cook and stir onion in the melted butter until softened, 5 to 10 minutes. Add mustard, poppy seeds, and Worcestershire sauce; cook and stir for 5 minutes.
  3. 3 Arrange the roll bottoms in the prepared baking dish. Spoon 2/3 of the onion mixture over top.
  4. 4 Add ham and cheese to each roll.
  5. 5 Place the roll tops over the cheese layer, then brush the remaining onion mixture over top.
  6. 6 Cover the dish with aluminum foil.
  7. 7 Bake in the preheated oven for 15 minutes. Remove aluminum foil and bake until the roll tops are lightly browned, 5 to 10 minutes.

By Susan Gee

Funeral Sandwiches
Lunch American

Funeral Sandwiches

4.6

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Spray a cookie sheet with cooking spray. Place ham and Swiss cheese slices on the bottom of each bread roll and cover with tops; arrange rolls in an even layer on the prepared sheet.
  2. 2 Mix butter, brown sugar, Worcestershire, mustard, and poppy seeds together in a small bowl; spoon over sandwich tops. Let sit for 10 minutes or up to 1 hour.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C).
  4. 4 Bake in the preheated oven, uncovered, until golden on top and cheese is melted, about 12 to 18 minutes.

By Saltair4

Strawberry Romaine Summer Salad
Lunch American

Strawberry Romaine Summer Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine lettuce, red onion, strawberries, and mandarin oranges in a large bowl.
  2. 2 Whisk mayonnaise, cherry juice, honey, poppy seeds, and lemon juice together in a bowl until well combined; pour over salad and toss to coat.

By Dort

Spicy Strawberry Salad
Lunch American

Spicy Strawberry Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk oil, sugar, vinegar, poppy seeds, garlic powder, and dry mustard together in a bowl. Refrigerate until chilled.
  2. 2 Combine mixed greens and mushrooms in a salad bowl; add vinaigrette and toss to coat. Sprinkle with strawberries and pecans.

By Leslie Oscarson

Baked Hawaiian Roll Sandwiches
Lunch American

Baked Hawaiian Roll Sandwiches

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place bottom of buns on the prepared baking sheet. Layer lingonberry jam, ham, and Swiss cheese equally on top of each. Add melted butter, onion flakes, sugar, poppy seeds, sesame seeds, and honey mustard equally to each. Replace tops of buns.
  3. 3 Bake in the preheated oven until cheese is melted and buns are toasty, 15 to 20 minutes.

By Zhora Autumn

Cashew and Swiss Cheese Salad with Poppy Seed Dressing
Lunch American

Cashew and Swiss Cheese Salad with Poppy Seed Dressing

5.0

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Whisk oil, sugar, vinegar, onion, poppy seeds, mustard, and salt together in a bowl until smooth. Cover the bowl with plastic wrap; refrigerate dressing for 24 hours.
  2. 2 Add lettuce to a bowl; drizzle with dressing and toss to coat. Add Swiss cheese and cashews; toss to coat.

By tglatz

Everyone's Favorite Spinach Salad with Poppy Seed Dressing
Lunch American

Everyone's Favorite Spinach Salad with Poppy Seed Dressing

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk vinegar, oil, sugar, poppy seeds, onion, Worcestershire sauce, and paprika together in a bowl until sugar is completely dissolved.
  2. 2 Layer spinach, strawberries, blue cheese, and pecans in individual bowls. Drizzle dressing generously over each salad.

By GOHIPP

Spinach Watermelon-Mint Salad
Lunch American

Spinach Watermelon-Mint Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk apple cider vinegar, oil, Worcestershire sauce, sugar, sesame seeds, and poppy seeds together in a large bowl until well combined; set vinaigrette aside.
  2. 2 Combine watermelon, onion, spinach, pecans, and mint in a large serving bowl; toss with vinaigrette just before serving.

By TAMMTEXAS

Hawaiian Roll Roast Beef and Cheese Sandwiches
Lunch American

Hawaiian Roll Roast Beef and Cheese Sandwiches

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Spread horseradish on the bottoms of the Hawaiian bread rolls. Top each with 1 slice roast beef and 1 slice Swiss cheese, then cover with top bread rolls. Place sandwiches in the prepared baking dish.
  3. 3 Melt butter in a saucepan over medium heat. Cook and stir onion, brown sugar, spicy mustard, Worcestershire sauce, and garlic powder in butter until onion is soft and translucent, about 5 minutes. Pour over sandwiches and sprinkle rolls with poppy seeds. Cover the dish with aluminum foil.
  4. 4 Bake in the preheated oven until heated through, about 25 minutes. Remove foil and continue baking until tops are lightly browned, about 10 minutes.

By Ellie Wolfenson

Jamie's Cranberry Spinach Salad
Lunch American

Jamie's Cranberry Spinach Salad

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
  2. 2 Make dressing: Whisk together oil, sugar, cider vinegar, white wine vinegar, sesame seeds, poppy seeds, minced onion, and paprika in a medium bowl.
  3. 3 Combine spinach with toasted almonds and cranberries in a large serving bowl. Pour dressing over spinach mixture; toss well.

By Jamie Hensley

Cool Summer Salad
Lunch American

Cool Summer Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss romaine lettuce, Swiss Cheese, cashews, apple, pear, and cranberries together in a large salad bowl.
  2. 2 Whisk vegetable oil, sugar, lemon juice, poppy seeds, red onion, and salt together in a bowl until dressing is smooth. Pour dressing over salad and toss to coat.

By sibleya

Fall Quinoa Salad with Poppy Seed Dressing
Lunch American

Fall Quinoa Salad with Poppy Seed Dressing

4.5

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
  3. 3 Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes.
  4. 4 While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
  5. 5 Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
  6. 6 Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.

By classyncasual

Mini Ham And Cheese Rolls
Lunch

Mini Ham And Cheese Rolls

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine.
  3. 3 Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches.
  4. 4 Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.

By SMATTERCHU

Easy Ham and Cheese Appetizer Sandwiches
Lunch

Easy Ham and Cheese Appetizer Sandwiches

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix together onion, butter, poppy seeds, mustard, and Worcestershire sauce in a medium bowl until well combined.
  3. 3 Slice rolls in half horizontally and set aside tops. Spread butter mixture onto bottoms, then top with ham and Swiss cheese. Cover with tops and arrange sandwiches in a single layer in a baking dish.
  4. 4 Bake in the preheated oven until rolls are lightly browned and cheese is melted, 10 to 12 minutes.

By Doreen

Spinach Salad with Poppy Seed Dressing
Lunch

Spinach Salad with Poppy Seed Dressing

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Make poppy seed dressing: Whisk together creamy salad dressing, vinegar, sugar, and poppy seeds; set aside.
  2. 2 Prepare the salad: Arrange spinach leaves, mixed salad greens, oranges, onion, then almonds onto individual salad plates.
  3. 3 Drizzle with poppy seed dressing to serve.

By Siobhan

Strawberry Onion Salad
Lunch

Strawberry Onion Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, mix together the mayonnaise, sour cream, red wine vinegar, sugar, milk and poppy seeds. Set aside.
  2. 2 Divide the lettuce into 6 individual salad bowls. Sprinkle strawberries over the lettuce, and garnish with onion slices. Pour dressing over salads just before serving.

By Chuck Iannuzzi

Spinach and Strawberry Salad with Feta Cheese
Lunch

Spinach and Strawberry Salad with Feta Cheese

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Toss strawberries, spinach, and feta cheese together in a large bowl.
  2. 2 Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.

By Leslie

Poppy Seed Salad
Lunch

Poppy Seed Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
  2. 2 Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

By Rhonda

20 Second Salad
Lunch

20 Second Salad

4.5

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk vegetable oil, sugar, vinegar, grated onion, dry mustard, and salt in a bowl, stirring until sugar has dissolved.
  2. 2 Toss coleslaw mix, peas, peanuts, and poppy seeds together in a large salad bowl until thoroughly combined; pour dressing over coleslaw and stir to coat. Let stand 10 minutes before serving.

By Sunflower

Berry Spinach Salad
Lunch

Berry Spinach Salad

4.7

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Mix sugar, mustard, poppy seeds, minced onion and salt in a food processor or blender. Gradually add oil, followed by vinegar. Chill at least 4 hours to allow flavors to blend.
  2. 2 Combine spinach, pecans, red onion and berries in a large bowl. Toss with 1/3 cup chilled salad dressing. Refrigerate remaining dressing for future use.

By Mazola

Spinach and Strawberry Daiquiri Salad
Lunch

Spinach and Strawberry Daiquiri Salad

4.6

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Combine the lime juice, honey, poppy seeds, and mustard in a small bowl; slowly whisk in the oil.
  2. 2 Combine the almonds, salt, and sugar in a large skillet. Stir constantly over medium-low heat until almonds are light golden brown, about 5 minutes. Remove nuts from the skillet to cool.
  3. 3 Toss the spinach, strawberries, coconut, onions, and cooled almonds in a large bowl. Top with prepared dressing, and toss to coat.

By HEIDIFIL

Romaine and Mandarin Orange Salad with Poppy Seed Dressing
Lunch

Romaine and Mandarin Orange Salad with Poppy Seed Dressing

4.7

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
  3. 3 To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.

By Joni B

Christina's Salad
Lunch

Christina's Salad

3.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
  2. 2 Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.

By Christina

Gluten-Free Lemon-Poppy Seed Muffins
Lunch

Gluten-Free Lemon-Poppy Seed Muffins

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Sift rice flour, tapioca flour, millet flour, arrowroot flour, guar gum, baking powder, baking soda, and salt together in a large bowl.
  3. 3 Combine lemon juice and zest in a 2-cup liquid measure. Add water to make 1 1/2 cups liquid; transfer to a large bowl. Add mayonnaise and blend with an electric mixer until creamy and most of the lumps are gone. Mix in sugar and poppy seeds. Pour into the flour mixture and beat for a full 2 minutes. Transfer batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kytchyn Wytch

Sugar Toasted Almond Spinach Salad
Lunch

Sugar Toasted Almond Spinach Salad

4.7

Prep
30 min
Cook
3 min
Total
33 min

Instructions

  1. 1 Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool.
  2. 2 To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside.
  3. 3 Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.

By M Pineda