A few weeks ago… fine, it was well over a month ago- I said I would post the recipe for Emily Salad and well, here I am finally making it to photograph to go along with the recipe! This is a favorite of Patrick’s, and it’s one of the few ways I enjoy a straight raw spinach salad. This was also a fun evening of experimenting with the shutter speed on the Canon!

Emily Salad (aka Spinach Salad with Poppy seed Vinaigrette)

Serves 4



  • 4 cups baby spinach
  • 1/2 cup walnut (or pecan) pieces
  • 1 cup mandarin orange slices
  • crumbled feta cheese to taste (or goat cheese)
  • Dried cranberries


  • 1/3 cup sugar
  • 3 tablespoons cider vinegar
  • 1 tablespoon grated onion
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 tablespoon poppy seeds


  1. Divide spinach among four plates. Arrange orange slices, nut pieces, cheese, and cranberries.
  2. To make the dressing, put in a spill proof container (like this slightly misshapen Talenti container below!) and shake until emulsified.
  3. Dress salad right before serving.