Thanksgiving Recipes: 12 Breakfast Ideas, 12 Side Dish Ideas, and 16 Dessert Ideas

Well, it's that time of year again for sharing my Thanksgiving recipes. I'm a bit late this year because things have been a little crazy around here. This will be my 6th low carb, wheat free Thanksgiving. It's hard to believe. It just seems so "normal" now that I don't stress about it or worry about what to make since I've recreated so many of my favorite recipes over these last 6 years. I still make a few things for the family that I don't eat but I really don't mind at all because I have plenty of dishes to choose from. If this is your first wheat free Thanksgiving, you might feel like you will never be able to eat your old favorites again...trust me, you will. There are so many options and choices available and so many wheat free recipe conversions of your old favorites. I'm sharing some of my favorites that I have made and enjoyed over these past 6 years.

I've attached 3 different collages of recipes below; 12 Thanksgiving Breakfast Ideas, 12 Thanksgiving Side Dish Ideas, and 16 Thanksgiving Dessert Ideas. To get to the page where you can have access to the recipes via links under each individual enlarged photo...simply click on the 3 headings over each collage below. That will take you to the blog page where you can scroll through enlarged photos of each dish with a link in the caption underneath each photo to that particular recipe. Certainly you should be able to find something you'd like to try or something you worried you would never be able to enjoy again. I hope you find some new favorites to put on your Thanksgiving table this year. These recipes also work for Christmas dinner, too. From my table to yours....Enjoy!

12 Thanksgiving Breakfast Ideas

12 Thanksgiving Side Dish Ideas

16 Thanksgiving Dessert Ideas

         

Low Carb Sandwich Rolls (No Flax) - Low Carb & Grain Free

This evening I used some leftover cooked chicken to make a quick and simple chicken salad. I just mixed the shredded chicken with a bit of mayonnaise, sea salt and sriracha for a little kick. 

Due to the numerous requests on my blog, Facebook and email, I also decided to experiment with making sandwich rolls that did not contain flax this evening. I know that some of you either can not eat flax or simply don't care for it. These no-flax rolls turned out good. I will be honest though and tell you that I still prefer my Sesame Seed Sandwich Buns made with golden flax...but these are good too. So, if you are one of the many that have asked me for bread or rolls without flax...these are for you! 

I decided to try out my new USA mini cake pan to bake these in. I usually use my muffin top pan for sandwich buns and it makes perfectly shaped thinner sandwich buns, but I wanted to see if I could make a thicker roll using this pan since the wells are deeper which would make them bake "up" and not "out" like the others. They turned out nice and thick (at least 1 inch thick, maybe a little thicker). So, if you are looking for a thicker sandwich bun or roll...this pan works great. I snapped a few photos of my simple chicken salad sandwich as well as the rolls. I've included the recipe for my flax-free Low Carb Sandwich Rolls below. If you are unable to find ground chia seeds, you can simply grind whole chia seeds in a coffee grinder or spice grinder until powdered like flour. Each of these thick rolls contain about 6 net carbs. Enjoy!

Dough ready to pop into the oven...

Fresh out of the oven

Cooling...

Grain-Free Sandwich Nirvana on my Awesome Grain-Free Bread

This morning we got up early to get started on our errands. We headed back home early in the afternoon to refrigerate some of our purchases as well as take a lunch break. We stopped on the way home and picked up some Boars Head deli (no junk, nitrites or additives). I picked up some of their cracked pepper turkey breast and muenster cheese. I was so excited to come home and make myself a quick sandwich on my Awesome Grain-Free Bread and top it with my beautiful home grown sliced tomatoes. It is so hot here today and I can't tell you how nice and convenient it was having that loaf of bread sitting on my counter when we got home. I snapped a few photos to show you that YES...it is possible to enjoy a sandwich on bread when you are wheat and grain free...you just need to have the "right kind of bread." I love, love, love this bread. Honestly...it really should be called "Wonder Bread"...except someone has already used that name to identify the white junky bread with polka dots on the wrapper!  ;-) So...while it may not be "Wonder Bread"....it is most definitely "Wonderful Bread". 

If the fear of never eating another real sandwich is holding you back from flipping the no-grain switch...have no fear...REAL BREAD is here! LOL Just so you know, this morning I lightly toasted a couple of thin slices of this delicious bread and spread them with cream cheese and enjoyed that with a cup of coffee for breakfast -- much like the old days when it was a wheat riddled bagel instead. Then, for lunch I enjoyed a sandwich...not a pretend naked or lettuce wrapped sandwich substitution (which I'm not knocking because I actually like those)...but a REAL SANDWICH just like every other wheat eating person eats...just minus the wheat. Try this bread...you WILL like it!  It will make you want to smack your mama -- but don't do that, because that wouldn't be nice!  :-)  Enjoy!

This is complete sandwich nirvana...

Looking down on it...there's no way to know...

...the unbelievable sandwich that lies beneath!

An amazing sandwich on amazing bread...

        

Chicken Salad Subwich -- Low Carb, Quick & Easy

Last night I made a quick and easy chicken salad with chicken that I boiled over the weekend. It was so hot and muggy here that I didn't want to turn on the stove or oven and didn't want to stand outside to grill either. I chopped the cooked boneless chicken breast and some celery, pickles and green spring onions and mixed it together with a little mayonnaise. I had some leftover grain free hot dog buns that I used as little sub rolls to make "subwiches" with. I really enjoyed the convenience of having the bread available to make a quick and cool meal with. I actually fell asleep last night before posting my pics. Sunday evening I took hubby to one of his favorite local Mexican restaurants for dinner. I ordered fajitas made with chicken, beef and shrimp with the usual peppers and onions. It was served over a bed of sizzling tomatoes, yellow squash and zucchini. I topped it with sour cream, avocado, shredded lettuce and some diced tomatoes and jalapenos. It was awesome. When we did this once before, I just took my own grain free tortillas with me. This time, I enjoyed it "as is" and didn't miss any tortillas. I snapped a quick photo for you to see below. It really is possible to eat out and enjoy yourself when you're grain free if you know what to order. This evening we finished up the leftover chicken salad for dinner and I have a new "test loaf" of bread cooling now that I baked earlier this evening. I'm anxious to try it out. If its good...I'll post it tomorrow - otherwise it will be back to the drawing board to tweak it again. Enjoy!

P.S. - The tomato is from my garden!

Sunday night's fajitas served over tomatoes, yellow squash and zucchini

Lunch w/ One of Today's Costco Finds!

This morning we actually went to Costco AGAIN (we did our regular shopping there last night). We had a loaner car while my car was being serviced, so we ran a few errands and decided to swing by a nearby Costco that wasn't the one we typically shopped at. I picked up a package of Chicken Burgers with kale and mozzarella (made by Amylu). They looked good and the ingredients checked out, so I decided to give these a try. While I typically prefer to make my own "burger concoctions"...I occasionally like to try items like this and file it away in the back of my head as a potential convenience food that might be nice to take with us when we go on vacation. These come 10 to a large package. Two burgers are wrapped together (5 sets of 2 burgers). When we got back home, I made one for my lunch. They are already pre-cooked and can either be microwaved or pan seared to heat. I pan seared my burger which only took about 4 or 5 minutes, tops. I sliced one of my Sesame Seed Buns, diced a couple of large cherry tomatoes, shredded a little romaine and made a "tomato-lettuce slaw" by tossing them with a couple teaspoons of mayo. I really enjoyed it. These can be frozen for up to 6 months or refrigerated until the use by date on the package. I would definitely consider taking some of these with us on vacation for a quick lunch after a morning at the beach, etc. I snapped a few photos below. Enjoy!

Chicken Salad Sandwich on a Sesame Seed Bun -- Wheat, Grain and Gluten Free

It was a gorgeous day here today -- absolutely beautiful, and we are expecting a beautiful weekend, too. We are supposed to have our new grill delivered tomorrow (for the 2nd time)...so hubby decided to cut the grass this evening for the first time to get the yard ready for grilling season! We may even get adventurous and try to pressure wash the patio, table and chairs tomorrow before it comes, too (we are such conscientious new grill parents, aren't we?). LOL This week just seemed extra long and I really didn't feel like doing too much for dinner. Last night hubby picked up a rotisserie chicken on his way home and I just steamed some fresh broccoli and we simply had chicken and broccoli for dinner. Neither of us were very hungry. So tonight, since I had plenty of leftover chicken and wasn't in the mood to spend too much time in the kitchen, I decided to make chicken salad sandwiches for dinner. I really love chicken salad. I had some leftover Sesame Seed Sandwich Buns and wanted to enjoy the convenience of making a quick sandwich for dinner.

When I make chicken salad, I like it super crunchy with different textures of various add-ins and very little mayo. I've never been a big mayonnaise person. I add just barely enough to moisten the chicken but not make it "gooshy and mayonaisey." I'm weird about that kind of stuff -- I like very little dressing on a salad too and I'm not particularly fond of gravy. On the other hand, hubby tends to like more mayo, some diced pickles and nothing else in his chicken salad. He won't eat it if I put in any crunchy veggies. So, I simply mix some diced chicken with finely diced pickles and mayo and offload his to a separate bowl. Then...I jazz mine up. To my reserved bowl of chicken, pickles and mayo, I add diced red bell pepper, diced celery and sliced green onion. Then, I added toasted slivered almonds both in my chicken salad as well as on my chicken salad (it's awesome). Then, I added a little dash of sea salt and PILED it onto my Sesame Seed Bum. It was the most awesome sandwich. I had planned to eat 1/2 of an avocado with it but was actually too full so I couldn't. Once you see my ginormous sandwich you'll know why there was no room for anything else. I absolutely love these sandwich buns. They are really, REALLY good and they are the closest to "regular bread" as I have had in almost 2 years. Check out my "super-sized" sandwich below. Enjoy!

***P.S. -- The April 2014 digital issue of Wheat-Free Living Magazine is out! Check out my recipe for Chipotle Cheddar Crackers on pages 26 & 27! This issue is chocked full of great articles, tips, recipes and other helpful information for those of us either new to or already enjoying wheat-free living. Here is the link:  Wheat Free Living Magazine-April 2014

            

Burger & Eggs on a Sesame Seed Bun -- Saturday's Silly Brunch

This morning I woke up hungry for some reason. I thought about making eggs for breakfast and decided to make an egg and cheese sandwich using one of my leftover Sesame Seed Buns to put it on. As I was pulling the eggs out of the fridge, I spotted one lonely little sirloin burger left from a couple nights ago so I pulled it out, too. I sliced the cold burger in half to make 2 thin patties, heated them and then sandwiched a fried egg between the burgers, topped it with some white cheddar jalapeno cheese and placed it on a lightly toasted Sesame Seed Bun. I was in Burger & Egg heaven and there were no "golden arches" in sight! I snapped a couple photos of my silly brunch below. It's great using leftovers in sometimes silly but delicious ways! I'm good to go until dinner now. Well...off to get prepared for Easter tomorrow. Enjoy!

Bountiful Salad Bowl -- Quick & Easy

This evening I put together a quick and easy dinner by using up the leftover Cashew & Coconut Crusted Chicken left from earlier in the week. I sliced it and placed it on top of a big bowl of artisan romaine, red cabbage, thinly sliced carrot, and cherry tomatoes. For the dressing, I just mixed together a simple vinaigrette to put on top (olive oil, pomegranate infused red wine vinegar, Parmesan, Italian seasoning, salt and pepper). It was a nice change of pace from some of the rich meals we've had recently (I enjoyed the leftover beef short ribs and cauli-roni with cheese for lunch again today). There is nothing better than a simple big fresh, colorful salad filled with nature's "jewels". I snapped a few photos below. Enjoy!

Chicken Biscuit Sandwiches -- Low Carb & Wheat Free

Happy Monday. I am home today, so I was able to sleep in a bit and had time to get my dinner started in the crock pot so I don't have to think about it again until dinner time! I was rattling around in the fridge trying to decide between Greek yogurt or eggs for breakfast when I spotted the platter of leftover Cashew & Coconut Crusted Chicken cutlets (I still had 5 left from last night). My eyes darted over to the leftover Easy Cheddar Black Pepper Biscuits on the counter, and well...1 + 1 = Chicken Biscuits!!! Before going wheat and grain free, hubby and I would occasionally treat ourselves to Chick-fil-a's chicken biscuits on a Saturday morning if we were out running around. We knew they were not good for us...but they sure tasted good. So, I realized that sitting there right in front of me was a really quick and simple way to enjoy that old favorite in a healthier way. The best part about it though was that I didn't need to make anything...simply slice, heat and eat! If you are missing "chicken biscuits"...and if you happen to be living in the south, you probably are...it's as easy as combining two leftovers into one "old favorite"...WIN/WIN! I snapped a quick photo below. Enjoy!

Super Simple "Sort of" Chicken Tacos

This weekend was a busy one -- I've been working on a number of different projects around the house as well as trying to do some behind the scenes work and house cleaning on my blog (when the truth is my house probably needs it more than my blog does...LOL). I didn't even get around to my Costco run until late this afternoon...so rather than stress about what I was going to make for dinner, I kept it super simple. My youngest son came for dinner tonight but said he wasn't going to stay long...and he wanted to try my lasagna that I had made Friday night. I reheated a piece for him (he had already read my blog post that night about wanting to secretly spring it on them without telling them...LOL).  Most of the time they don't read my blog posts -- they see the pictures in their Facebook feeds...what are the odds that he read THAT post???  Well, even knowing that they weren't regular lasagna noodles, he still liked it -- and he is the one that isn't crazy about beef. His only remark was..."I can't tell the difference" (between this and regular noodles) and "there sure is a lot of beef in here"...LOL. But, he ate every single speck of it! Hubby had the lasagna as well and said it was just as good reheated. While I was at Costco late this afternoon...I picked up an "emergency rotisserie chicken"...and it was an emergency chicken in the fact that I wanted to have it as a back-up plan "just in case". I love having my kids over and cooking for them...but they are notorious for waiting to let me know they are coming until 5:00 or 6:00 in the evening when they are already on their way! I guess they assume that my favorite kitchen gadget is my "magic wand"!  LOL  You have no idea how many YEARS I continued cooking for a family of 5 when there were only 2 of us here much of the time (because they were either away at college or living on their own). I continued cooking for a family of 5 up until the last year or so "just in case" one of them came by. Anyway, I pulled some of the chicken breast meat off of the "emergency rotisserie chicken" and placed it in my little artisan romaine lettuce leaves, topped it with some fresh salsa, shredded cheddar cheese, tomatoes and then added a little sour cream and avocado as I ate them. While these weren't "official tacos" in that I didn't simmer the meat in taco seasoning...they were super simple and quick to make and I didn't freak myself out trying to pretend I had time to make a meal that I didn't have (since youngest son arrived shortly after I returned from Costco and had to leave within a couple of hours so he could rush back home to watch a Braves game)!  I snapped a quick photo of my super simple meal below. Enjoy!

Last Lunch at the Beach...

This morning we got up early and did some exploring and walking around at adjacent beaches. It is a bright, sunny and hot day here today. The rain is supposed to roll in tomorrow...as we roll out. Our beach vacation has almost come to an end. I snapped a quick photo below of my "tuna salad boats" that I made for lunch. I served them with a piece of string cheese and almonds as my "sides"...LOL. I also made a big glass of fresh lemonade...and we are ready to go hit the beach for the last time! We have been very lucky with the weather considering the awfully rainy summer we had back home. Tonight will be pizza night to celebrate it being Friday...and our last day here. It truly is a wonderful life...Enjoy!

Do we really have to leave tomorrow, Mom? Can't we just stay here forever???

Quick Chicken Salad Cups

This evening is "clean out the fridge" night...meaning try to use up all the leftovers! Hubby is having the leftover Chicken Cutlets Stuffed w/ Spinach, Prosciutto and Herbed Chevre from a couple nights ago, and I made myself a quick chicken salad using the leftover rotisserie chicken that we had last night. I diced it up and then made a little dressing to mix it with using half mayonnaise and half fresh salsa which thinned it down and made it go further (I'm not a big mayo fan). The salsa gave the chicken salad a great flavor. I also added some finely diced celery and thinly sliced green spring onions as well. I filled little artisan romaine lettuce cups with the chicken salad and then topped them with diced mini Roma tomatoes and some crumbed XXX sharp white cheddar cheese left from earlier in the week when I made white cheddar cauliflower mash. They turned out fantastic and took me less than 15 minutes to whip up. I love it when you can make a few different meals out of leftovers by using a little creativity...and I love it even more when they are quick and simple. I have also used sour cream and mixed it with salsa as a dressing before, too -- so if you like sour cream, you could use that in place of the mayonnaise and just adjust the ratio to suit your own taste. I snapped a couple photos for you to see below. Enjoy!

Thursday's Quick & Easy Salad Bowl

This evening I was busy working on a number of different projects, so I didn't have too much time to spend on dinner. I was in the mood for a good, but quick main dish salad. I had chicken in the fridge that I could have grilled, but instead decided to have hubby pick up a rotisserie chicken on his way home. I had him pick up a plain one (no seasoning) and I cut up the chicken breast meat and used that to put on top of our salads. I cut up a couple heads of artisan romaine lettuce that I get at Costco -- I like it so much better than using regular romaine. I thinly sliced a carrot, shredded some red cabbage, halved some cherry tomatoes and topped it with toasted salted sunflower seeds that served as our "croutons". It was quick, simple and delicious, too. It's easy to eat wheat free, even when you don't have a lot of time to prepare a meal. I can think of at least a million ways to eat well without it...and I plan to work my way through them...one wheat free meal at a time!  ;-)   I snapped a few photos of my easy peasy dinner salad bowl below. Enjoy!

CONTEST IS CLOSED
Have YOU Entered the Swerve Giveaway Yet?

The kind folks at Swerve recently contacted me and have allowed me to offer Gourmet Girl Cooks' followers a chance to win an exciting "Celebration to Summer's End Giveaway"!  One lucky follower will win a:  Weber 22.5” Silver One-Touch, Kettle Grill AND a Three-Pack of Swerve (see below). As most of you that follow me already know, I have been using Swerve for almost a year now and it is my favorite "zero calorie" natural sweetener to bake with. It tastes great and measures cup-for-cup just like sugar, which makes it super easy to substitute in recipes...no calculations involved! It contains no artificial ingredients and comes in both granular and confectioners (powdered) versions. With the upcoming Labor Day weekend ahead, I will be posting some delicious "end of summer" recipes using Swerve...so stay tuned!  Ready, set....GO!  Begin entering now!

P.S.-- if you are already a Swerve lover like I am, and your supply is getting low...Swerve is currently running a special through Tuesday, September 3rd, for $9.99 each (for a 16-oz bag) or you can grab a 6-pack of Swerve for $49.98 ($8.33/each + free shipping). You can click here to grab this special ---> Swerve

HOW TO ENTER:
The winning contestant will be chosen at random (must be a U.S. resident).  To enter a chance to win, all you need to do is: Leave a comment here on my blog and include the words "Swerve BBQ Contest" (1 entry per person per day).  Contest ends Friday, September 6, 2013 at Midnight EDT.  The winner will have 24 hours after being announced to contact Gourmet Girl Cooks (by email at GourmetGirlCooksBlog @ gmail.com) with their shipping address. If no response is received in 24 hours, a new winner will be selected.

*The product provided in this giveaway is contributed by and will be sent directly to the winner by Swerve.

Chicken Salad -- Piccata Style

This evening I made a quick, simple and delicious variation of chicken salad.  One of my favorite dishes is Chicken Piccata.  For those of you that don't know what it is, it's basically a chicken cutlet, typically breaded, and sauteed in butter with lemon juice and capers.  The lemon and capers are what give it its distinct "twang"...a melange of the tartness of the lemon and the saltiness and slight bite of the capers (which are pickled in vinegar).  Capers are little olive green colored beads that are smaller than peas, and slightly larger than a peppercorn.  Back to my chicken salad.  I had leftover cooked chicken breast in the fridge that I diced (about 3 cups).  I placed the diced chicken in a medium bowl. In a separate smaller bowl, I mixed my "piccata dressing".  I used a rounded (slightly heaping) 1/4 cup of olive oil mayonnaise (you could substitute home made mayo instead).  I placed the mayonnaise in the smaller bowl, added about 2 teaspoons of fresh lemon juice, the zest of 1/2 of a lemon, 2 heaping teaspoons of capers, and 1 to 2 teaspoons of the vinegar from the jar of capers and mixed everything together. The lemon juice and vinegar thin the mayo and make it go further. If you don't want to add the vinegar, you can omit it...but I liked the addition. Since capers are already salty, I did not add additional salt, but some might prefer adding a bit of sea salt (taste the dressing to adjust seasoning to taste). I folded the dressing mixture into the diced chicken breast and served it in little romaine boats from the small heads of artisan romaine I buy at Costco. It turned out absolutely delicious and had all the delicious flavors I love so much in Chicken Piccata...only this was a cool chicken salad version that didn't heat up the kitchen or require any additional cooking since I had leftover cooked chicken breast. There are at least a million ways you can eat deliciously without wheat...and I intend to try as many ways as I can!  ;-)  I snapped a few photos for you to see below.  Enjoy!

Fiesta Turkey Burgers, Rich & Thick Parmesan Cauliflower Mash and Roasted Asparagus

This evening I decided to cook some of the turkey burgers that I had in the freezer.  I buy them at Costco (they are uncooked) and come 12 to a package.  The ingredients in them are simply: white turkey, Kosher salt, rosemary extract and black pepper.  They are good sized burgers and they cook quickly...about 5 to 7 minutes per side on the grill or in a pan on the stove (you cook them while frozen).  We grilled them in between heavy downpours early this evening.  They are good, but pretty plain, so I jazzed them up a bit.  While hubby was grilling the burgers, I cut a Poblano pepper into strips and had him grill them along with the burgers.  I placed the burgers on our plates, topped them with sliced pepper-jack cheese (Monterey Jack cheese w/ Jalapeno Peppers), then placed the grilled Poblano pepper strips on top and added a spoon of fresh salsa, dollop of sour cream and diced cherry tomatoes. Voila...in just minutes, we went from plain burgers to Fiesta Burgers!  Beef burgers would be great served this way, too. I made Rich & Thick Parmesan Cauliflower Mash to go with the burgers along with some roasted fresh asparagus.  It was a fresh and simple dinner to put together.  I snapped a few photos below as well as the recipe for the cauliflower mash.  Enjoy!

Rich and Thick Parmesan Cauliflower Mash

Ingredients:

1 medium head of fresh cauliflower, broken into 1-inch florets
1 cup (8 oz) of chicken broth or stock
2 ounces brick style cream cheese (1/4 of an 8-oz brick)
3 to 4 tablespoons heavy cream
3 to 4 tablespoons grated Parmesan cheese
Sea salt, to taste
Freshly ground black pepper, to taste

Directions:

In a medium saucepan, place cauliflower and chicken broth; bring to a boil and then cover pan; turn heat down to low and simmer until cauliflower is very soft and tender and chicken broth has completely cooked into the cauliflower (about 20 to 30 minutes). Make sure there is no liquid left at all in the bottom of the pan (remove the cover if necessary and cook until any remaining liquid is gone and the cauliflower is no longer wet looking).  Remove pan from heat and add cream cheese and heavy cream.  Using an immersion blender stick, blend or puree the cauliflower until the cheese and cream are fully incorporated and the mixture is smooth.  Add grated Parmesan cheese and salt and pepper, to taste.  Blend another minute.  Adjust seasoning and add additional cream, if necessary, to thin out a little bit.  Add additional Parmesan to thicken. The cauliflower mash should be thick and not runny at all. 

*Note:  To reduce the cooking time for the cauliflower, just cut it up into smaller pieces. If you don't have an immersion blender, you can use a handheld potato masher, it just won't be quite as smooth.

Summertime "Fruity" Salad...

This evening I decided to make us big salads for dinner.  I wanted to do something different.  My youngest son used to always try and convince me to order a garden salad with chicken and strawberries at Panera that he loved, and I always said "ewwww", no thanks.  Well, I just happened to have some cooked chicken breast in the fridge, some strawberries and an orange...so I decided that tonight would be the night I gave it a go.  I chunked the chicken breast, chopped up a couple small heads of artisan romaine lettuce and then sliced strawberries and cut up a navel orange.  While I prepped the salad fixings, I popped some sliced almonds into my oven and toasted them until lightly browned and crunchy because they would become my "croutons" for added crunch.  Green salads that have fruit in them are frequently paired with a sweeter type of poppy seed dressing.  I decided to make my own version since I'm not particularly fond of sweeter dressings in general.  Since people frequently ask me about my dressing, I decided to pour it into a little ramekin and place it in my salad for you to see.  To make my dressing (for my salad only), I poured 2 tablespoons of avocado oil and 2 tablespoons of pomegranate infused red wine vinegar into a small glass measuring cup and added a pinch of Celtic sea salt and 1 tablespoon of Swerve confectioners style sweetener and whisked it together with my little mini whisk; I added a generous pinch of poppy seeds and whisked it again...and then tasted for seasoning (I added a touch more salt). It had a nice tangy flavor with a lightly sweet undertone and was a great combination of flavors. Note, that even though it may appear that there is a lot of fruit in my salad, there is actually only 2 thinly sliced strawberries in the salad and about 1/3 of a navel orange cut up in it -- and all the fruit is on top. I snapped a few photos for you to see below.  Enjoy!