Spinach Salad with Poppyseed Dressing

While there are dozens of spinach salad recipes with similar ingredients, this particular version remains a favorite.   It is a perfect salad for spring and summer while strawberries are in season, and is beautiful at Christmastime with it's red and green color!  Recipe is from my dear friend and neighbor, Christine, in Mandeville, Louisiana.  

Spinach Salad with Poppyseed Dressing

1 10-oz bag baby Spinach or mixed with Spring Mix

1 pint strawberries, sliced 

1 small can mandarin oranges (optional)

4 oz. crumbled feta cheese

1/2 cup roasted pecans or walnuts

Poppyseed Dressing

3/4 cup sugar

1/3 cup cider vinegar

1 1/2 T. grated onion

1 t. dry mustard

1/2 t. salt

5 or 6 shakes Tabasco sauce

1 cup vegetable oil **I use canola here**

1 1/2 t. poppy seeds

Combine first six ingredients in blender on low for 30 seconds.  On high, add oil slowly with a steady stream.  Blend 30 more seconds.  Add poppy seeds after blending is complete, stirring by hand to blend in.

To roast nuts, heat a small skillet to medium heat.  Place nuts in skillet, tossing frequently.  When you begin to smell the aroma of the nuts, transfer to a plate to cool.

Combine spinach/Spring mix and remaining ingredients and toss before serving.  **If you prefer, you can also assemble each individual serving on a plate, add salad toppings, and drizzle with the poppyseed dressing.  

Enjoy!

(bottom photo using spinach, Spring mix, walnuts, and mandarin oranges version)

Printable Recipe

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