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!
- 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.0