Spinach Fruit Salad

1 lb. fresh spinach
1 cup sliced strawberries
1 cup green grapes, halved
1 can (11 oz.) mandarin oranges, drained
1 cup toasted almonds or pecans

Wash the spinach well and pat dry. Tear into bite-sized pieces.

(To toast almonds, spread on a baking sheet and bake at 350 degrees for 10-20 minutes. Stir periodically to prevent burning.)
Poppy Seed Dressing
1/3 cup cider vinegar
1/3 cup vegetable oil
1/4 cup sugar
1 tablespoon mustard or Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 small onion, chopped
2 teaspoons poppy seeds

On a salad plate, arrange a bed of spinach. Add some strawberries, grapes, and mandarin oranges on the spinach. Sprinkle with the almonds. Pour the dressing on the salad just before serving.

Salad can also be tossed together in a large bowl. Be sure to pour the dressing on just before serving.

Note: Raspberries, blackberries, or blueberries can also be used when in season.

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