Tall & Handsome and I enjoy a spinach salad at a local cafe we like to eat at. But, since we don’t eat out all the time and really like spinach I decided to develop my own salad. We can’t seem to get enough.
This makes a nice large bowl. Keep it tightly covered and in the fridge and it should last a couple of days. Add the dressing just before serving. I usually just add to individual servings.
Spinach Salad with Honey Raspberry Poppy Dressing
8 ounces fresh baby spinach, washed and dried
1 15 ounce can mandarin oranges, drained
3 tablespoons craisins
2 tablespoon dried cherries
4 tablespoons toasted almond slivers*
2 ounces feta cheese, crumbled
Add all ingredients into a large bowl. Toss to combine. Cover and refrigerate until time to serve.
*You can toast you almonds in the microwave. Spread them out on a microwaveable dish and microwave just until they began to smell "toasted". When you begin to smell that nutty aroma, they’re done.
Honey Raspberry Poppy Dressing
1/2 cup honey
3 tablespoons +2 teaspoons apple cider vinegar
1 teaspoon raspberry balsamic vinegar
5 tablespoon extra-virgin olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon dried mustard
2 teaspoons poppy seeds
1. Whisk honey and vinegars together.
2. Whisk in olive oil and continue whisking until an emulsion is formed.
3. Whisk in Worcestershire sauce and mustard.
4. Add poppy seeds and whisk. Cover and chills until serving.
© 2013 Beverly Hicks Burch All Rights Reserved.