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!
Spinach and Poppy Seed Salad
Change up your leafy green salad with this spinach salad that's adorned with orange slices and a flavorful poppy seed dressing.
Servings 4 servings
Ingredients
Salad
- 4 cups baby spinach
- ½ cup walnut pieces or pecan pieces
- 1 cup mandarin orange slices
- crumbled feta cheese to taste or goat cheese
- Dried cranberries
Dressing
- ⅓ cup sugar
- 3 tablespoons cider vinegar
- 1 tablespoon grated onion
- 1 teaspoon dry mustard
- ½ teaspoon salt
- ⅔ cup vegetable oil
- 1 tablespoon poppy seeds
Instructions
- Divide spinach among four plates. Arrange orange slices, nut pieces, cheese, and cranberries.
- To make the dressing, put in a spill-proof container and shake until emulsified.
- Dress salad right before serving.
You make it so pretty!
Oh thank youuuu!