Waldorf Spinach Salad with Poppy Seed Dressing
Here’s a great side salad that goes well with anything- casseroles, chicken, steak, pork- you name it! The sweet dressing and candied nuts are the selling point for our family to eat lots of spinach. Enjoy!
Waldorf Spinach Salad with Poppy Seed Dressing
Sweet and savory salad with a nice crunch
Servings 8 servings
Ingredients
Waldorf Salad
- 8 Cups Spinach loosely packed
- 1 1/2 Cups Celery sliced
- 1 large Apple sliced
Poppy seed Dressing
- 1/3 Cup Apple Cider Vinegar
- 1 Cup Vegetable Oil
- 1/2 Cup Honey
- 1/2 Cup Yellow Onion chopped
- 1 teaspoon Dijon Mustard
- 1 teaspoon salt
- 1 1/2 tablespoon poppy seeds
Candied Walnuts
- 1/2 Cup Walnut Halves
- 2 Tablespoons Granulated Sugar
- 1/4 teaspoon Salt
Instructions
Poppy seed Dressing
- In a blender, add all dressing ingredients EXCEPT poppy seeds in the order listed. Blend 1 minute. Add seeds and blend a few seconds more. Dressing can be refrigerated in an air-tight container for up to 1 month.
Nuts
- In a 350 degree oven, toast nuts for 5-7 minutes or until slightly golden. Remove from oven and set aside.
- On the stove top over medium-high heat, warm sugar and salt in a nonstick pan until the sugar begins to melt. Give it a little mix until all the sugar has melted. Remove from heat and add the toasted walnuts. Stir until nuts are coated.
- Let the nuts cool on a cutting board before chopping into pea-sized pieces.
Assembly
- Mix 1/4 Cup Poppy seed dressing with spinach until the leaves are completely coated. Top with remaining salad ingredients. Drizzle another tablespoon of dressing over top.
