#62 Spinach Poppyseed Salad with 4 Dressings

This is a long time family favorite originating from the kitchens of old Ricks College in Rexburg, Idaho.  It is always a hit at any party.

1 lb of baby Spinach or a mix of Spinach and other Green Leafy Lettuce

1 cup of fresh Mushrooms, sliced

3/4 lb of Swiss Cheese largely grated

1/2 Red Onion sliced thin

1/2 lb Bacon, cooked and crumbled

1 cup mandarine oranges or “Cutie” sections

1/2 cup Slivered Almonds or halved Pecans

3 Tbs Honey

Over med heat stir the nuts and honey until carmelized.  Set aside.  Toss all the ingredients with the dressing put nuts over the top.

Variations:

Pomegranate seeds

Strawberries

Washed Cottage Cheese

Sliced Green Onions

 

Dressing 1:  Poppyseed

1 Tbs Poppyseeds

1/3 cup Real Maple Syrup

1/3 cup White Balsamic or Apple Cider Vinegar

1/4 cup Green Onion, Chopped  (may leave out if using purple onion in salad)

1/2 cup Olive Oil

1 tsp Salt

2 Tbs prepared Yellow Mustard

Mix and refrigerate

 

Dressing 2:  Creamy Poppyseed

1/4 cup Real Maple Syrup

2 Tbs Honey (optional)

1/2 cup Homemade Mayo or 1/2 cup plain Yogurt

1 Tbs Poppyseeds

2 Tbs Golden Balsamic or Apple Cider Vinegar

1/4 cup Milk

 

Variation:

Add 1/2 cup fresh Cranberries to the Dressing and blend well.

 

Dressing 3:  Raspberry Dressing

1/2 cup Homemade Mayo or 1/2 cup plain Yogurt

1 Tbs Golden Balsamic Vinegar

1 Tbs Pomegranate Balsamic Vinegar

1 Tbs Poppyseeds

2 Tbs Real Maple Syrup

1/4 Raspberry Jam or Frozen Raspberries

 

 

Dressing 4: My Favorite (today)

1 Tbs Golden Balsamic Vinegar

1/4 cup Homemade Mayo

1/4 cup  Young (12 hour) Kefir

Juice of two Oranges

2-3 Tbs Lemon infused Olive Oil

Love it over spinach and butter lettuce with toasted coconut on top!

Enjoy!