Amber’s Spinach Salad with Homemade Poppyseed Dressing

Amber has made this for many family get-togethers, and so I finally made this for Mother’s Day for my family and they loved it. Here’s the recipe:

Salad:

  • Spinach leaves
  • Romaine leaves (I just did spinach)
  • Red onion, sliced thinly
  • Crispy bacon, crumbled
  • Shredded mozzarella cheese
  • Berries of choice
  • Can add chicken if served as main course

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

Poppyseed Dressing:

  • 1 1/3 cup sugar
  • 2 tsp salt
  • 2 tsp dry mustard
  • 2/3 cup red wine vinegar
  • 3 Tb Maui or Vidalia onion, chopped (I just used a yellow onion)
  • 2 cups canola oil
  • 3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.  (Remember…this makes A LOT, so depending on the salad size you may want to half the recipe.)

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