Friday, April 22, 2011

Serving Up {Salad}: Sandy's Spinach Salad

In my husband's family, if you say you are bringing "Sandy's Salad" everyone knows exactly what you are speaking of.  Which is pretty remarkable because I can't think of another recipe that needs no introduction or explanation.  Sandy happens to be my sister-in-law and this recipe is her spinach salad that I make more than any other salad.  The ingredients seem to always be on hand so it's quick to throw together without any aforethought - yet the taste would make you believe that it was labored over.

(recipe from Sandy D.)
printable version

Spinach leaves
Sliced tart apple (granny smith)
Crisp bacon bits
Toasted slivered almonds
Dried sweetened cranberries
Shredded parmesan

Combine all the salad ingredients in a large bowl.

Poppy Seed Dressing:

3/4 cup sugar
1/3 cup apple cider vinegar (or raspberry vinegar)
1 tsp. dry mustard
1 Tbs. dry onion flakes
1 tsp. salt
1 cup canola or olive oil
1 Tbs. poppy seeds

Mix the first five ingredients in a blender until sugar dissolves.  Slowly add the oil while continuing to blend.  Add the poppy seeds last.
***The dressing proportions make A LOT of dressing - I always cut it in half and still have leftover.

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