Mandarin Spinach Salad With Poppy Seed Dressing Recipes

Steps:

• Combine all salad ingredients in a large bowl and refrigerate until ready to serve.
• Combine all dressing ingredients in a blender and blend until completely smooth.
• When ready to serve, toss salad with desired amount of salad dressing and serve immediately.
• If you anticipate leftovers, dress salads individually to avoid wilting.

Steps:

• Place pine nuts in a small frying pan and toast on medium heat until golden, stirring constantly to prevent burning.
• Cool and set aside.
• Core apple and cut into 1/2 inch chunks.
• Coat in lemon juice as you cut it up to prevent browning.
• Set aside.
• To prepare dressing: In large bowl, whisk together orange juice, balsamic vinegar, oil, honey, poppy seeds, mustard, salt and pepper.
• Add spinach and toss to coat well.
• Arrange spinach in individual salad bowls and top with apple chunks, drained mandarin orange segments, and toasted pine nuts.

Steps:

• Dressing: Combine all ingredients and whisk to emulsify.
• Salad: Combine all ingredients, drizzle with dressing, toss and serve immediately.

Steps:

• In a large bowl, combine spinach, lettuce, mushrooms and bacon. Place vinegar, onion, sugar, salt and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds., Divide salad among 6 plates; drizzle with dressing.

Steps:

• Whisk vinegar, vegetable oil, sugar, poppy seeds, onion, Worcestershire sauce, and paprika together in a bowl until sugar is completely dissolved.
• Layer spinach, strawberries, blue cheese, and pecans in individual bowls; drizzle dressing generously over each salad.

Steps:

• In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated, 5-7 minutes. Spread on foil to cool completely., In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.

Steps:

• Combine all dressing ingredients, mix well and refrigerate.
• Make well ahead to allow flavors to blend.
• Taste dressing and adjust sugar/vinegar for your sweet/tart taste preferences.
• Tear fresh spinach into bite sized pieces, wash and pat dry.
• Wash strawberries, drain, pat dry and cut in thirds.
• Shake dressing container well and toss with spinach, strawberries, kiwi and mandarin orange sections just before serving, otherwise the spinach will wilt.
• This makes a wonderfully tart, slightly sweet and very colorful salad!

Steps:

• SALAD - Drain oranges, place into a bowl and set aside.
• Cube apples and place in a bowl.
• Pour lemon juice over; mix well to coat to prevent from turning brown and let marinate for about 1 hour or longer.
• Before using apples, drain any excess lemon juice.
• Prepare spinach and Romaine lettuce; dry on paper towels, and add to a large bowl.
• Add ice cubes and let chill for at least 1/2 hour to crisp.
• DRESSING - In a glass jar with lid, add orange juice, balsamic vinegar, olive oil, honey, poppy seeds, Dijon mustard, salt, and pepper; shake well to blend.
• TO SERVE - Remove ice from the greens and discard; drain any water.
• Add apples and pine nuts and toss to mix well.
• Add dressing mixture and toss to coat well.
• Arrange spinach on individual salad plates and top with 3 or 4 Mandarin orange segments.
• This dressing is also very good with young, mixed greens.

Steps:

• Make the poppy seed dressing by whisking together the creamy salad dressing, vinegar, sugar, and poppy seeds; set aside. Arrange the spinach leaves, mixed salad greens, oranges, onion, and almonds onto individual salad plates. Drizzle with poppy seed dressing to serve.