Summer Poppy Seed Salad with Poppy Seed Dressing
A fresh salad made with romaine, spinach, strawberries, mandarin oranges, candied almonds, and a homemade poppy seed dressing with red wine vinegar and olive oil.
Ingredients
- romaine salad mix as desired
- spinach leaves as desired
- mandarin oranges as desired
- sliced strawberries as desired
- red onion, finely chopped as desired
Candied Almond Slices
- 2 Tablespoon brown sugar
- 2 Tablespoon granulated sugar
- 1/2 to 1 cup slivered almonds
Poppy Seed Salad Dressing
- 3/4 cup granulated sugar
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/2 cup red wine vinegar
- 2 teaspoon red onion finely chopped
- 1 cup olive oil
- 1 teaspoon poppy seeds
Instructions
Candied Almonds
- In a small saucepan over medium heat, combine brown sugar, granulated sugar, almonds, and water.Stir constantly until the sugar melts and coats the almonds.Once the liquid cooks off, spread almonds on parchment or wax paper to cool completely. Set aside.
Poppy Seed Dressing
- In a blender, combine sugar, dry mustard, salt, red wine vinegar, red onion, olive oil, and poppy seeds.Blend until smooth. Refrigerate until ready to use.
Assemble the Salad
- In a large bowl, toss romaine, spinach, mandarin oranges, strawberries, and red onion.Top with candied almonds.Drizzle with desired amount of poppy seed dressing just before serving.
Notes
- Candied almonds can be made 2–3 days ahead and stored in an airtight container.Dressing keeps well refrigerated for up to 1 week; shake before using.Grilled chicken can be added to make this salad a more filling meal.For best texture, dress the salad right before serving.Other fruit options include blueberries, raspberries, or sliced apples.
