Spinach Salad with Poppy Seed Dressing and Sugared Walnuts

Thanks again to The Food Nanny Rescues Dinner for this delicious salad. It was a bit hit with the Spaghetti and Meat Sauce.  I meant to take pictures as it was such a pretty salad too, but I totally forgot. She had strawberries in hers, which aren’t in season now but would taste great. I added some red onion for color and flavor.

  • 4-6 cups spinach
  • 1/2 cup grated Swiss or Gruyere cheese
  • 1/2  cup canned mandarin oranges, drained
  • 1/2 cup sugared pecans (see below)
  • 1/4 cup thinly sliced red onion
  • poppy seed dressing (see below)

Toss everything together and serve!

Sugared Pecans

  • 2/3 cups pecans
  • 1/4 cup sugar

Heat the sugar and pecans in a small skillet until the sugar melts.  Stir well so the nuts are coated, then spread on a sheet of aluminum foil to cool. Break the nuts apart. You can use instantly in a salad or refrigerate for several days or freeze for several months.

Poppy Seed Salad Dressing

  • 3/4 cup olive oil
  • 1/3 cup sugar
  • 1/3 cup red wine vinegar
  • 1 tsp poppy seeds
  • 3/4 tsp salt
  • 1/2 tsp minced onion (I used dehydrated onion actually)
  • 1/2 tsp Dijon mustard

Mix this all up in a bowl with a whisk or in your blender.

Toss the salad with the dressing just before serving.

I had a fair bit of dressing leftover despite making a fairly large salad but it will keep in the fridge for a couple of weeks and will just need reshaking before using again.

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Comments

  1. That’s just WAY too temptingly delicious. This is perfect for my New Year’s eve dinner.

    Thank you for sharing the recipe.

Comments