#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!

 

 
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