Thursday, June 3, 2010

Spinach Salad with Poppy Seed Dressing

A few years ago a friend brought a salad to a cookout that we had. It was so simple and yet so wonderful. It was spinach with feta, bacon, pecans (which I skipped) with this homemade dressing with poppy seeds. There is something about the combination of flavors and textures that I just find irresistible. I reached out to her shortly after that picnic and requested the recipe for the dressing. Years later, that salad is one of my favorites and guests to my picnics and dinner parties will attest to the fact that I serve it at most events we host.

Crumbled Feta Cheese
Bacon, fried and crumbled
Pecans or Walnuts, chopped and browned

1/2 c sugar
1/3 c apple cider vinegar
1 tsp dry mustard
1 tsp salt
1 small onion, grated
1 Tbsp poppy seeds
1 c olive oil

Some notes:
- the dressing recipe I got from my friend called for 3/4 c sugar - seemed like a lot to me so I reduced it. You might like a more or less sweet dressing, so adjust to your preference
- I never measure the olive oil, I put everything in my cruet and shake it and then fill it close to the top with olive oil. I would guess I use slightly less than 1 cup.

You can find more recipes that use nuts and seeds (this used both!) at the Ultimate Recipe Swap, Nuts and Seeds Edition. This recipe shared at The Grocery Cart Challenge Recipe Swap.


Sherry @ Lamp Unto My Feet said...

Yum! This sounds like my kind of salad. Can I hog it all to myself? :D

FoodontheTable said...

This is such a great recipe. I like that the dressing has mustard and poppy seeds in it. What a cool combo!

Susan said...

This sounds like a wonderful flavor combination! Thanks for sharing!!