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


  • 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
    • 1½ tablespoons poppy seeds
    • 1 teaspoon kosher salt
    • 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


For the dressing:

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

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

3. 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.