Spinach Mandarin Poppy Seed Salad

We had this as a side salad with dinner the other night and Ben and I both thought it was a great salad.  We liked it so much I made it again the next night.  The dressing is my favorite poppy seed version to date.  As you can see from the picture, I only used spinach and I thought it worked perfectly.  BTW, I halved the dressing recipe and it was enough for both days of this salad.  A little goes a long way.

Spinach Mandarin Poppy Seed Salad

8 oz. (1/2 bag) of baby spinach

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion

1 large avocado, cubed

8 oz. mozzarella or Swiss cheese, shredded

1 12-oz. package bacon, cooked and crumbled

1 large can Mandarin oranges, drained

 

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the greens wilt.

 

Poppy Seed Dressing

 

1/3 c. white vinegar
1 tsp. Kosher salt
freshly ground black pepper, a few turns
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds 

 

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds.  Store in the refrigerator or serve right away.