Side Dishes

Freezing Peaches Whole

For decades, people have canned peaches and frozen them sliced. But did you know you can also freeze peaches whole? A peach’s fuzzy skin provides a natural barrier against freezer damage, and when thawed, your peach tastes summer fresh. It’s as easy as 1-2-3.

  1. Wash and thoroughly dry peaches. Place on a parchment- or wax paper-lined baking sheet and freeze overnight.
  2. Place frozen peaches in a dated freezer bag. Store up to six months.
  3. When ready to use, run peaches under water a few seconds. Slip off the peel, thaw and enjoy!

Fresh Peach Salsa

(Also a great topping for chicken, fish, or pork tenderloin!)

1 cup chopped tomatoes
1 cup peeled, chopped fresh peaches
¼ cup chopped red onion
¼ cup chopped orange bell pepper
2 tbsp. chopped cilantro
1 tbsp. fresh lime juice
1 tbsp. brown sugar
1 tbsp. chopped chipotle peppers in adobe sauce
1 clove pressed or minced garlic
1 tsp. olive oil
¼ tsp. cayenne pepper
¼ tsp. salt

Mix all ingredients in medium sized bowl until blended. (For best flavor, chill at least one hour before serving.) For a less smoky taste, substitute one tablespoon minced jalapeno peppers for the chipotle peppers.

Fresh Tomato Salsa

3 medium tomatoes, seeded and chopped
1 small green bell pepper, chopped
2-3 cloves garlic, minced
¼ tsp. Salt
2-3 tsp. lime juice
2 tbsp. chopped fresh cilantro
½ cup red onions, chopped
1 tbsp. jalapeno chilies, chopped fine

Combine all ingredients in non-metal bowl, and mix well. Cover and refrigerate at least 1 hour to let flavors blend.

Strawberry Preserves

2 quarts strawberries, cleaned and hulled
2 tbsp. Vinegar
8 cups sugar

Mix strawberries and vinegar in pot and simmer, while slowly stirring in sugar. Bring to a rolling boil, and boil for 15 minutes. Stir while cooking until foam resides. Let sit overnight. Put into jars and seal.

Old-Fashioned Peach Preserves

2 quarts ripe peaches, peeled and sliced
6 cups granulated sugar
6 pint jars, sterilized

Combine fruit and sugar. Cover and let stand 12 to 18 hours in the refrigerator. After allotted time, remove from refrigerator and place in large pot. Bring to a boil slowly, stirring frequently. Continue to boil gently until syrup thickens (about 40 minutes). As mixture thickens, continue to stir to prevent sticking. Skim top if necessary, and pour boiling hot mixture into jars. Seal according to jar directions. Makes about 6 pints.

Easy Jalapeno Jelly

NOTE: Use gloves to protect hands.
3 fresh jalapeno peppers, seeded
4 medium bell peppers, seeded
1 cup vinegar
5 cups sugar
3 oz. jar pectin

Blend the peppers and vinegar in a blender or food processor until smooth. Add sugar, and boil in saucepan for 10 minutes. Remove from heat, and add pectin. Boil for 1 more minute, and pour into prepared jelly jars. Seal as directed.

Green Bell Pepper Sauce

2 green bell peppers, diced
½ medium onion, diced
1 ½ tsp. minced garlic
1 tbsp. olive oil
2 cups chicken broth
2 cups loosely packed fresh spinach leaves
1 tsp. Salt
1 tsp. pepper

Sauté first 3 ingredients in olive oil until tender. Add 1 cup of chicken broth, and bring to a boil over medium heat. Reduce heat and summer, stirring occasionally, for 7 minutes. Add spinach leaves, and simmer 3 minutes. Remove from heat and cool slightly. Process pepper mixture in a blender or food processor until smooth. Stir in enough remaining chicken broth to reach sauce consistency. If necessary, pour through a wire-mesh strainer into a bowl, and discard solids. Blend in salt and pepper. Yield 4 cups.


Basil Pesto

2 cups fresh basil leaves
½ cup parsley leaves
½ cup olive oil
3 tbsp. pine nuts
2 garlic cloves, peeled
½ cup Parmesan cheese
Salt and pepper

Puree the basil, parsley, cheese, nuts and garlic in a food processor or blender and mix. With the machine running, slowly add the olive oil. Season to taste with salt and pepper. Pour into a container and cover with a thin coat of olive oil. (HINT: If you plan to freeze the pesto, do not add the cheese when blending, and don’t coat the mixture with oil before freezing. Once pesto thaws, blend in cheese and chill for 1 hour so flavors can mix.)

Homemade Marinara Sauce

¼ cup olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 lbs. plum tomatoes, chopped, peeled & seeded (or 28 oz. can chopped tomatoes)
1 tsp. oregano (dry)
1 tbsp. fresh basil, minced
½ tsp. Salt
¼ tsp. black pepper

In medium saucepan, heat oil over low heat. Add onions and garlic. Sauté until soft (about 5 minutes). Stir in tomatoes, herbs and salt and pepper. Bring to boil, reduce to low heat. Cook, covered for 40 minutes. Yield: 3 cups.


Healthy Marinara Sauce

5 tomatoes, peeled, seeded & chopped
2 (15 oz.) cans tomato sauce
1 can tomato paste
1 onion, chopped
3 cloves garlic, minced
1 small bell pepper, finely diced
12 mushrooms, sliced
2 carrots, shredded or finely chopped
2 small zucchini, shredded or finely chopped
¼ cup red cooking wine
2 bay leaves
1 tsp. black pepper
1 tsp. Salt
½ tbsp. dried basil
½ tbsp. dried oregano
¼ tsp. dried thyme

Add all the ingredients (except for the dry herbs) to a large pot on the stove. Simmer for about 2 hours. Add the dry herbs and simmer for another 1 to 2 hours. For extra flavor and a thicker sauce, stir in ¼ cup Parmesan cheese during last 30 minutes of cooking.

(modified from

Fried Green Tomatoes

Green tomatoes (mature, just beginning to ripen)
1 egg
Sprinkle of black pepper
1 cup buttermilk
1 cup corn meal
Frying oil

Stem and core tomatoes, and slice crosswise about ¼- to ½-inch thick. Beat egg, pepper and buttermilk together, and dip slices in mixture. Dredge in corn meal and fry in hot oil until golden brown. Drain on paper towel. (Do not stack on platter or they will become soggy.) Salt to taste.


Fried Tomato Pie

1 (9 inch) pie shell, baked and cooled
4 lg. tomatoes, peeled and sliced
1 small onion, chopped
1 tbsp. fresh basil (or 1/2 tsp. Dried)
1 tsp. fresh chives
1 cup mayonnaise
1 cup grated Cheddar cheese
Salt and pepper

Preheat oven to 350º F. Sprinkle tomatoes with salt and drain on paper towels. Place layer of tomatoes, onion, salt, pepper, basil, and chives in pie shell. Blend mayonnaise and cheese together and spread over top of pie. Bake at 350º F until bubbly.


Caramelized Onion-Tomato Tart

4 large tomatoes, peeled and thinly sliced crosswise
1 (9-inch) lightly baked piecrust
3 tablespoons Ariston olive oil
1 large sweet onion, thinly sliced
4 oz. crumbled goat cheese
½ cup fresh basil leaves

Place sliced tomatoes on a layer of paper towels to drain. Sprinkle with salt. While tomatoes rest, cook onions in 2 tablespoons of olive oil over low heat until golden brown (about 20 minutes). Spread caramelized onions on bottom of piecrust. Top with 1/3 goat cheese crumbles. Top with layers of tomato, basil, and goat cheese, ending with tomatoes on top of pie. Drizzle with remaining tablespoon of oil. Bake tart at 375 degrees for 35 minutes or until bubbly. (Crimp foil on crust edges, if needed, to prevent over-browning.)

Cheesy Tomato and Onion Casserole

4 cups (1 lb.) thinly sliced onion
4 medium ripe tomatoes, peeled and sliced
1 tsp. Salt
¼ tsp. Pepper
½ tsp dried basil or 2 tbsp. chopped fresh basil
2 cups grated Cheddar cheese
½ cup packaged bread crumbs
3 tbsp. butter or margarine, melted

Lightly grease 1 ½-quart casserole. In 1 inch of boiling water, cook onion, covered, for 10 minutes and drain. In prepared casserole, layer half of tomatoes and onions. Sprinkle with half of salt, pepper, basil and cheese. Repeat layers. Toss bread crumbs and melted butter, and sprinkle over top of cheese. Bake uncovered at 350º F for 30-45 minutes or until tomatoes are tender.

Tomato-Watermelon Salad

5 cups seeded watermelon, cut into small cubes
1 ½ lbs. ripe tomatoes, cut into cubes
3 tsp. sugar
½ tsp. salt
1 small red onion, quartered and thinly sliced
½ cup red wine vinegar
¼ cup extra virgin olive oil
Romaine lettuce leaves (optional)
Cracked black pepper to taste

Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

(from Southern Living Magazine)

Quick Broiled Tomatoes

2 medium tomatoes
Dijon mustard
Salt and black pepper
Ground cayenne pepper, to taste
3 tbsp. melted butter
¼ cup seasoned dry bread crumbs
¼ cup grated Parmesan cheese

Cut tomatoes in half, and spread each cut side with mustard. Sprinkle with salt, black pepper, and cayenne pepper. Combine melted butter, bread crumbs and Parmesan cheese, and spoon mixture on top of each tomato half. Place under a broiler, and broil until crumbs are browned and tomatoes are tender.

Apple-Sweet Potato Casserole

2 large peeled and sliced Granny Smith apples
3 cups peeled and sliced cooked sweet potatoes
¾ cup brown sugar
½ tsp. salt
½ tsp. nutmeg
3 tbsp. butter

Preheat oven to 350 F. Spray 2-quart casserole dish with Pam. Layer half the apples and sweet potatoes in dish. In small bowl, combine brown sugar, salt and nutmeg. Sprinkle half of mixture on sweet potato/apple layer. Add second layer of remaining apples and sweet potatoes and sprinkle with remaining sugar mixture. Dot with butter. Cover with foil or lid and bake for 20 minutes. Uncover and bake for 10 more minutes.

Maple Cinnamon Mashed Sweet Potatoes

3 to 4 sweet potatoes (about 2 pounds)
½ tsp. salt 2 tbsp. butter
2 tbsp. maple syrup
½ tsp. cinnamon
½ cup half and half (or milk)

Boil sweet potatoes until tender. Drain and peel. Mash potatoes with remaining ingredients until smooth.

Roasted Sweet Potatoes

2 pounds sweet potatoes, peeled and cut into large chunks
¼ cup vegetable or olive oil
2 tbsp. brown sugar
1 tsp. cinnamon (optional)
1 tsp. salt
¼ tsp. ground black pepper
1 tbsp. fresh lime juice

Preheat oven to 375 F. Toss sweet potatoes with oil and pour into 9”x13” baking dish. Bake potatoes 20 minutes. Stir potatoes and sprinkle with brown sugar, cinnamon, salt and pepper. Bake 10 additional minutes. Transfer to serving dish and sprinkle with lime juice. Serve immediately.

Sweet Potato Casserole

4½ cups cooked and mashed sweet potatoes
½ cup butter (one stick), melted
1/3 cup milk
1 cup white sugar
1 tsp. vanilla extract
2 eggs, beaten


1 cup light brown sugar
½ cup all-purpose flour
1/3 cup butter
1 cup chopped pecans

Preheat oven to 350° F (175 degrees C). Grease a 9”x13” inch baking dish. In a large bowl, mix together mashed sweet potatoes, ½ cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly; then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 30-40 minutes in preheated oven or until golden brown.

Sweet Potato Casserole With Marshmallows

8 average-size sweet potatoes
1 tbsp. vanilla extract
3-5 tbsp. sugar (to taste)
½ stick butter
½ tsp. cinnamon
¼ tsp. nutmeg
¼ cup orange juice
One bag marshmallows

Boil (or bake) sweet potatoes until done. Remove peeling from hot potatoes and mash well, removing all strings. Add all ingredients except marshmallows, and mix well. Spray or grease lightly 9” x 13” baking dish. Place potato mixture in casserole dish and bake at 350° F for about 20 minutes (until hot). Remove from oven and top with marshmallows (and extra cinnamon if desired). Return to oven to brown lightly. Serves 10 to 12.

Rosemary Mashed Sweet Potatoes With Shallots

5 ½ tsp. extra-virgin olive oil, divided
½ cup thinly sliced shallots (about 2 medium)
1 ½ tsp. brown sugar
1 1/3 lb. sweet potatoes, peeled and diced
2 tsp. finely chopped fresh rosemary
¼ tsp. coarse sea salt
¼ tsp. black pepper
  1. Heat 4 teaspoons oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.
  2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain.
  3. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended.
  4. Spoon into a bowl; top with shallots, and drizzle with remaining 1 1/2 teaspoons oil.

(from Cooking Light, 2010)

Southern Fried Okra

1 pound fresh okra
2 eggs, beaten
¼ cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1 tsp. salt
Freshly ground pepper to taste
Vegetable oil

Wash and slice okra; pat dry with paper towels. Combine eggs and buttermilk; add okra, and let stand for 10 minutes. Combine flour, cornmeal, baking powder, salt and pepper. Drain okra, small portions at a time, using a slotted spoon. Dredge okra, small portions at a time, in flour mixture. Pour oil to depth of 2 to 3-inches in a Dutch oven, skillet, or deep-fat fryer and heat to 375º F. Fry okra until golden brown. Drain on paper towels and serve immediately.


Grandma’s Green Bean Casserole

2 tbsp. Butter
2 tbsp. all-purpose flour
1 tsp. Salt
1 tsp. Sugar
¼ cup onion, diced
1 cup sour cream
3 14.5-ounce cans French-style green beans, drained
2 cups shredded Cheddar cheese
½ cup crumbled buttery round crackers
1 tbsp. butter, melted

Preheat oven to 350º F. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Herbed Green Beans

1 lb. fresh green beans
2 tsp. olive oil of butter
3 large thinly sliced shallots
½ tsp. Sugar
½ tsp. Salt
¼ tsp. Pepper
2 tsp. grated lemon zest
¼ cup thinly sliced basil leaves
Lemon wedges for garnish

Cook green beans, covered, in ½ inch of boiling water until tender-crisp (about 8 minutes). Drain well. In large sauté pan, sauté shallots and sugar in oil until golden (about 2 minutes). Add salt, pepper and green beans. Cook about 2 minutes, stirring until thoroughly heated. Remove from hat, and stir in lemon zest and basil. Spoon onto serving plate, and garnish with lemon.

Squash-Tomato Casserole

In casserole dish sprayed with Pam, layer slices of zucchini and yellow squash, tomatoes, mushrooms, and onion. Top with ½ cup Parmesan cheese, ½ cup bread crumbs, and dab 2 tbsp. butter over the top. Season with salt, pepper, and garlic powder. Bake uncovered at 350º F for 40-45 minutes.

Zucchini with Pecans

1 1/2 cups Julienne-cut zucchini
1 tsp. olive oil
Dash pepper
Salt and garlic powder to taste
2 tbsp. chopped pecans, toasted

Sauté zucchini in olive oil in skillet for five minutes or until crisp-tender. Sprinkle with seasonings and pecans. Serve immediately.

Zucchini Fritters

2 cups grated zucchini
1/4 tsp. garlic powder
1/4 tsp. Oregano
Dash of pepper
1 tbsp. grated Parmesan cheese
2 tbsp. chopped parsley
2 eggs
1 c. flour
Yogurt dipping sauce

Beat all ingredients with a spoon. Drop by tablespoons in 1 cup of hot oil in heavy frying pan and cook slowly on medium heat, turning often. Drain on paper towels. Makes approximately 20 fritters. Serve with yogurt dipping sauce.


Combine 9 oz. container strained plain yogurt, ¼ diced cucumber, and 1 tbsp. finely chopped dill. Add salt and pepper to taste.


Baked Zucchini Casserole

1 large zucchini squash, sliced or chopped
1 medium onion, chopped
1 small green pepper, diced
3 tbsp. Butter
1 lb. lean ground beef
1 pint tomatoes, peeled, seeded and chopped
2 tbsp. Flour
2 tbsp. Sugar
1 tsp. Salt
8 oz. shredded Cheddar cheese
1 cup buttered bread crumbs

Cook zucchini until just tender. Sauté onion and green pepper in butter until golden brown. Fry ground beef until slightly done. Cook tomatoes with flour, sugar and salt until clear and thick. Combine all ingredients in casserole dish, and top with Cheddar cheese and bread crumbs. Bake at 350º F for 45 minutes or until bubbly.


Squash Parmesan

2 lbs. yellow squash, sliced or chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 small onion, chopped
2 eggs, beaten
½ tsp. Salt
¼ tsp. Pepper
½ cup fresh bread crumbs
1 tbsp. butter or margarine, melted

In a covered pot, cook squash in boiling salted water for 10-15 minutes or until tender. Drain and cool slightly. Combine mayonnaise, cheese, onion, eggs, salt and pepper; stir until well combined. Add squash, stirring gently. Pour squash mixture into lightly greased 1 ½-quart casserole. Combine bread crumbs and butter; spoon over squash mixture. Bake at 350º F for 30 minutes.

Squash Soufflé

3 lbs. yellow squash, diced
1 stick butter or margarine, softened
1 can evaporated milk
3 eggs, beaten
2 tsp. Flour
4 tsp. Salt
¼ cup sugar
1 rounded tbsp. baking powder
1 tsp. Pepper
1 small onion, chopped

In a covered pot, cook squash in a small amount of water until tender, but not mushy. Drain well. Place in a bowl, and mash lightly. Add butter. In a separate bowl, combine remaining ingredients. Add squash mixture, and stir well. Pour mixture into buttered 9" x 12" baking dish, and bake at 350º F for 30 minutes.

Summer Squash Casserole

1 lb. yellow summer squash, chopped
¼ cup water
¼ cup chopped onion
½ tsp. Salt
1 egg, beaten
¼ cup dry bread crumbs
2 tbsp. melted butter
Pepper to taste
½ cup shredded cheddar cheese

Combine first 4 ingredients in saucepan. Bring to boil, reduce heat, cover and simmer 15 minutes or until tender. Cool. Stir in egg, bread crumbs, butter and pepper. Transfer to 1 quart baking dish. Sprinkle with cheese. Bake uncovered at 350º F for 30 minutes.

Summer Squash and Zucchini Casserole

2 large zucchini, peeled and sliced
2-3 large summer squash, peeled and sliced
1 ½ to 2 cups Italian bread crumbs
1 cup grated Parmesan cheese (or to taste)
1 medium can stewed tomatoes (optional)

Spray 9" x 12" pan with Pam, and preheat oven to 350º F. Layer zucchini slices in the pan, and sprinkle with bread crumbs and cheese. Layer squash slices on top of zucchini, and sprinkle with bread crumbs and cheese. Repeat layers, topping final layer with bread crumbs and cheese. Pour tomatoes on top, and bake for 30 minutes or until squash is tender.


Corn Casserole

2 tbsp. butter
1½ tbsp. flour
1 cup milk
2 cups cooked or canned corn, drained
2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
2 eggs, well beaten

In a medium saucepan, melt butter over low heat. Add flour and mix well. Add milk gradually. Bring mixture to a boil, stirring constantly. Add corn, sugar, salt, and pepper. Remove from heat and add the beaten eggs, stirring continuously. Pour into greased baking dish. Bake at 350° for 25 minutes, or until firm.

Peach Pickles

1 cup brown sugar
3 cups granulated sugar
2 cups apple cider vinegar
4 quarts firm peaches, halved if large (leave whole if small)
1 tbsp. pickling spices

Bring sugar, vinegar, and spices to boil in large open pot. (Tie spices in cheesecloth if you want the flavor, but not the spice in the jars.) Add peaches and cook until tender. Place in jars and seal while hot.

Fresh Strawberry Salad

2 cups fresh strawberries
2 cups cantaloupe balls
2 peaches or nectarines, cut into wedges
Lettuce leaves

Combine fruit and place in a lettuce-lined bowl. Serve fruit with lime dressing.


½ cup mayonnaise
½ tsp. grated lime rind
2 tbsp. lime juice
1 tbsp. honey

Blend ingredients until smooth.

Baby Blue Salad

¾ pound mixed salad greens
4 ounces blue cheese, crumbled
2 oranges, peeled, sectioned, and coarsely chopped
1 pint strawberries, cleaned and quartered
Balsamic Vinaigrette (recipe follows)
Sweet and Spicy Pecans (recipe follows)

Toss greens with vinaigrette and blue cheese. Place on 6 individual plates, and top with oranges, strawberries and pecans.


3 tbsp. Dijon mustard
3 tbsp. Honey
2 large garlic cloves, minced
2 small shallots, minced
¼ tsp. Salt
¼ tsp. Pepper
1 cup olive oil

Whisk first 7 ingredients together until blended. Gradually whisk in olive oil.


¼ cup sugar
1 cup warm water
1 cup pecan halves
2 tbsp. Sugar
1 tbsp. chili powder
1/8 tsp. ground red pepper

Stir together ¼ cup sugar and warm water until sugar dissolves. Add pecans and soak 10 minutes. Drain, discarding syrup. Combine pecans with 2 tbsp. sugar, chili powder, and red pepper, tossing to coat. Place pecans on lightly greased baking sheet. Bake at 350 degrees for 10 minutes (or until golden brown), stirring once.

(from Southern Living)

Salad with Caramelized Apples & Onions

2 tablespoons butter
2 tablespoons olive oil
1 lb. Vidalia onions thinly sliced
Salt and pepper
2 teaspoons brown sugar
3 apples, peeled, cored and thinly sliced
½ cup dried cranberries
½ cup caramelized (or toasted) pecans
½ cup crumbled bleu or gorgonzola cheese
1 large pkg. mixed salad greens, washed and rinsed
Buttermilk dressing

Sauté onions in butter and olive oil for 10 minutes over medium heat, until onions begin to brown. Add dash of salt and pepper, brown sugar, and apples. Continue to sauté until apples begin to soften (about 10 minutes). Remove from heat to cool slightly. Top mixed greens with caramelized apples and onions, cranberries, pecans and cheese. Toss lightly. Serve with buttermilk dressing.


2 tbsp. butter
2 tbsp. sugar
1 tsp. salt
¼ tsp. cayenne pepper
1 cup chopped pecans

Sauté all ingredients in small saucepan until sugar caramelizes (about 5 minutes). Toss coated pecans into a paper bag, shaking frequently until pecans are cooled. Makes 1 cup. (Leftover pecans can be frozen for future use.)

Kale, Strawberry & Avocado Salad with Lemon Poppy Seed Dressing

4 cups chopped kale, stems removed
Pinch of sea salt
1 cup sliced strawberries
1 avocado, chopped
1/3 cup sliced almonds
1/4 cup feta cheese


2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon poppy seeds
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Put the kale in a large bowl. Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands until the leaves are darker in color and tender.

Add the strawberries, avocado, almonds, and feta cheese. Toss gently.

In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake until mixed well.

Pour the dressing over the salad and toss to coat. Serve.