Spinach Salad with Poppyseed Dressing

I came up with this recipe about 10 days ago, and I’ve allready made a total of… (drumroll please).. THREE times!  I am not usually that repetitous, 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!
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.
*To hard boil eggs: put eggs single layer in a pot, cover with cold water (an inch above eggs), bring to a boil, put lid on pot and turn heat off. Leave for 12 minutes. Rinse eggs with cold water to stop cooking.
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.
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