A fun fact about me: my favorite food is salad.

I order a salad at almost any restaurant and make a salad everyday for lunch, and sometimes for dinner too. It’s not like I love salad because I am deceived that they are all healthy, I KNOW not all salads are created equal. BUT, I LOVE vegetables and fruit so it’s about my love for fruit and veggies, not about trying to eat healthy. Although, that doesn’t hurt ;). Anyway, so there is a little shpeel about my love for salad…

One night friends were bringing us dinner and they asked if we wanted salad. DUH! I was so glad they were bringing salad! Holy smokes she brought the best salad EVER. I mean I was literally tempted to drink the dressing it is so good. Since I fell in love with the dressing I had to recreate it. I made the dressing and some honey roasted pecans and threw it all together with some mixed greens and other fruits for an absolutely FABULOUS lunch. In fact, I have been eating this salad now for 7 straight days. The first batch of dressing lasted about 5 days, now I am on my second batch. I can’t get enough!
Here’s what I put on my salad:
mixed greens
sliced strawberries
sliced pears
dried cranberries
chopped parsley
chopped honey pecans
and of course the dressing




Lime Poppy Seed Dressing


  • 1/2 cup lime juice
  • 1/4 cup sugar
  • 1/3 cup olive oil
  • 1 tbsp apple cider vinegar
  • 2 tsp white onion
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1 tbsp poppy seeds


Add all the ingredients to a blender, except the poppy seeds, and pulse until the onions are pureed. Then add the poppy seeds and pulse just once or twice to mix them in.

Store in an airtight container in the fridge for up to a week. Just give it a quick shake before you use it to mix it all back together.

As a bonus, here’s how I made the Honey Roasted Pecans:

2 cups pecan halves

1/4 cup honey (just depends on taste preference, can use more or less)

1 tsp salt

Preheat the oven to 400 degrees.

Spread the pecans in a single layer on a baking sheet and drizzle with the honey.

Bake for about 7 minutes, toss them and bake for about 7 more minutes. Remove from the oven sprinkle with the salt and toss them. Allow them to cool, and voila! A tasty topping to a salad or just a yummy snack.