Spinach Salad with Poppy Seed Dressing


Spinach Salad

  • 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

Sugared Pecans

  • 2/3 cups pecans
  • 1/4 cup sugar

Poppy Seed 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


Sugared Pecans

  • 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.

Salad and Dressing

  • Mix the poppy seed dressing ingredients all together in a bowl with a whisk or in your blender.
  • Toss the salad with the sugared pecans and dressing just before serving.