I came up with this recipe about 10 days ago, and I’ve all ready made a total of… (drum roll please).. THREE times! I am not usually that repetitious, but it was seriously that good. I love salads, as you all know. I love all kinds of them. Last night one of my sisters and her family came over for dinner and I made this, yet again, and it was polished off quite quickly. And if you need a good side dish for Easter, I think this would be a great one. I hope you like it as much as I do!
SPINACH SALAD WITH POPPY SEED DRESSING
SALAD:
Baby spinach
Shredded swiss cheese
Bacon, cooked and crumbled
cherry or grape tomatoes
hard-boiled eggs, sliced
Red onion, sliced thin
Layer everything in a big bowl, pour dressing over and toss lightly.
DRESSING:
1/2 cup sugar
1/3 cup white vinegar
1/2 tsp salt
1 1/2 tsp honey mustard
1/2 cup finely chopped onion
1 cup olive oil
1 T poppy seeds
Combine sugar, vinegar, salt, honey mustard, and onion in blender.
Process until smooth, about 15-20 seconds.
With blender on high, add oil in a slow stream.
Stir in poppy seeds. Store in the fridge, shake well when ready to use, if needed.
yum…
yum..
Ingredients
SALAD:
- Baby spinach
- Shredded swiss cheese
- Bacon, cooked and crumbled
- cherry or grape tomatoes
- hard-boiled eggs, sliced
- Red onion, sliced thin
DRESSING:
- 1/2 cup sugar
- 1/3 cup white vinegar
- 1/2 tsp salt
- 1 1/2 tsp honey mustard
- 1/2 cup finely chopped onion
- 1 cup olive oil
- 1 T poppy seeds
Instructions
To make salad:
- Layer everything in a big bowl, pour dressing over and toss lightly.
Make dressing:
- Combine sugar, vinegar, salt, honey mustard, and onion in blender.
- Process until smooth, about 15-20 seconds.
- With blender on high, add oil in a slow stream.
- Stir in poppy seeds. Store in the fridge, shake well when ready to use, if needed.
