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Wednesday, November 4, 2009

Spinach Salad with Poppyseed Dressing

My sister Julia came to town earlier this week for a job interview and Ryan requested that we have pumpkin soup, since he wasn't around last time I made it. In addition, I wanted to make a salad out of stuff I already had in my cupboards. A quick search on allrecipes.com led me to this spinach salad, which I had everything for. None of us were that crazy about the dressing--it came out too watery. I have another poppy seed dressing recipe that I got from my mom and I should've used that one instead. Oh well, next time! Other than that, this salad was great. As I was putting it together, Ryan and I discussed how we both really loved mandarin oranges as kids :) (in case you were wondering...Ryan preferred them plain, while my favorite way to eat them was in jello with marshmallows!) I definitely recommend this salad--just eat it with your favorite poppy seed dressing (or give this one a try...maybe you'll like it more than us)

-1/2 cup creamy salad dressing (I used low-fat mayo)
-1/3 cup white vinegar
-1/3 cup white sugar
-1 teaspoon poppy seeds
-4 cups baby spinach
-4 cups mixed salad greens (I used all spinach)
-1 (10 oz) can mandarin oranges, drained
-1/3 cup thinly sliced red onion
-1/2 cup slivered almonds

1. Whisk the dressing, vinegar, sugar, and poppy seeds in a small bowl or cup. Set aside.
2. Put the spinach, salad greens, mandarin oranges, onion, and almonds in a large bowl. Toss and add dressing (or add individually to portions).