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Shipwreck Salad

Pirate Island Hotel


Poppy Seed Dressing
  • 1/4 cup white balsamic vinegar
  • 2 teaspoons chopped garlic
  • 2 teaspoons chopped shallots
  • 1 tablespoon granulated sugar
  • 1 teaspoon Dijon mustard
  • tablespoons poppy seeds
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup olive oil
  • Salad
  • 6 cups mixed green lettuce
  • 1/3 cup yellow grape tomatoes
  • 1/3 cup red grape tomatoes
  • 1/2 cup Poppy Seed Dressing (recipe above)
  • 1 Fuji apple, cut into thin slices
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons dried cranberries
  • 2 tablespoons sliced almonds, toasted
  • 2 tablespoons shredded Grana Padano cheese
  • Chef notes

    Fresh leafy greens, tasty toppings and a flavorful poppy seed dressing make this salad the perfect start to any meal.


    For the dressing:


    Place all ingredients in a blender cup except for the olive oil. Mix at medium-high speed until smooth, about 1 minute.


    Bring blender speed to low and with a running motor, slowly add the oil until dressing is well-emulsified.


    Transfer dressing to a sealed container, refrigerate and reserve until needed.

    For the salad:

    In a medium bowl, toss mixed greens and tomatoes with the dressing until well-combined.

    Top the tossed lettuce with the sliced apples, red onions, dried cranberries, toasted almonds and cheese. Serve immediately.