Creamy poppy seed dressing
Whisk 1 cup buttermilk with 1/3 cup mayo, 1 tbsp each vinegar, Dijon and poppy seeds, and 1/4 tsp salt. Drizzle over salad.
Brush pitas with olive oil. Rub with a cut garlic clove. Sprinkle with poppy seeds, thyme and cayenne. Toast at 425F.
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