Spinach Salad
This marvelous Spinach Salad recipe includes mandarin oranges, strawberries, blueberries and glazed almonds. This one has a homemade poppyseed dressing. It's a terrific salad for company or holiday dinners like Easter, Mother's Day or Father's Day. Gluten free and vegan.
Ingredients
SALAD:
- 10 oz. pkg. prewashed spinach remove stem ends, if desired
- 1 cup fresh strawberries sliced
- 14 oz. can mandarin orange sections drained and patted dry
- 1 cup fresh blueberries
- 1/3 cup sliced almonds
- 1 heaping tablespoon sugar you can decrease this to one teaspoon if you prefer
POPPYSEED DRESSING:
- 1/2 cup avocado oil or canola oil
- 1/2 cup sugar or honey
- 1/3 cup vinegar
- 1/4 cup coarsely chopped onion
- 1/4 tsp. salt
- 1 tbsp. poppy seeds
Instructions
SALAD:
- Layer spinach, strawberries, mandarin orange sections, and blueberries in salad bowl.
- Combine almonds with sugar.
- Cook over low heat, stirring constantly, until sugar is melted and almonds are coated.
- Cool and break almonds apart.
- Spread sugared almonds over top of other salad ingredients.
- Toss with Poppy Seed Dressing just before serving.
POPPYSEED DRESSING:
- Mix ingredients in blender about 10 seconds until smooth.
- Refrigerate.
- Toss dressing with salad before serving.
- Makes about 1 ¼ cups.
Notes
NOTE: Dressing can be stored in refrigerator for up to 5 days.
NOTE: When I initially posted this recipe in May 2014, avocado oil was not as readily available as it is today (May 2018). I highly recommend using avocado oil instead of canola oil in the salad dressing.
© Can’t Stay Out of the Kitchen
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