Poppyseed Spinach Salad
MmMm. This is probably my favorite salad, and it is soooooooooo easy. If you ask me, that’s the way cooking should be: delicious without tremendous effort.
Poppyseed Spinach Salad
Collect ingredients and set them aside until you are ready to serve. Be sure to keep dressing refridgerated.
1–2 bags spinach, depending on the size of bag. You need enough to fill a medium size salad bowl.
1 large can mandrin oranges (or 2 smaller cans)
1 cup frozen/thawed or fresh rasberries (Although I must admit that I always add extra. They’re just so stinking good!)
1 cup glazed walnuts/pecans– or glaze your own. See the simple recipe at the bottom of this post.
Litehouse brand FRESH Poppyseed Dressing. This can be found near the lettuce in the produce section of most grocery stores.
Just before serving, prepare salad as follows: Settle spinach in bowl. Coat with desired amount of Litehouse Poppyseed Dressing. I don’t like it too thick so I use about 1/3 of a 12fl oz bottle. Drain mandrin oranges. Sprinkle oranges between layers of spinach, saving small amount to top as garnish. Do not toss salad or the oranges will end up on the bottom. Carefully sprinkle rasberries between layers of spinach, saving enough to top as garnish. Carefully sprinkle glazed walnuts between layers, saving enough to top as garnish. Garnish top with remaining oranges, rasberries and walnuts. If you used frozen/thawed rasberries, they will immediately start to mix with the dressing turning it a beautiful red-ish color. Love that! Serve immediately. Makes four large servings or six medium servings.
To glaze nuts
Preheat oven to 350. Cover cookie sheet with tinfoil, grease or spray foil so that nuts will not stick. (You don’t really need the foil. It just makes clean-up faster) Place 2 cups walnuts or pecans in quart-size microwave safe dish. Add 1/4 cup water and 1/3 cup sugar. (May add up to 1/2 cup sugar for extra coating, which will make the nuts extra crunchy.) Heat in microwave for 1 minute. Stir. Heat again 1 minute. Stir. Heat again 1 minute. Stir. Repeat until 6 — 8 minutes of cooking has occurred, or sugar caramelizes. Empty nuts onto cooking sheet and spread them evenly. Bake 10 minutes or until nuts are crunchy.
I love this salad so much that I buy large quantities of rasberries when they are in season and freeze them. That way I can enjoy it all year long. By the way, I’m making this for my Thanksgiving Salad. It’s so pretty too!