Waldorf Spinach Salad with Poppy Seed Dressing
Sweet and savory salad with a nice crunch
Servings 8 servings
- 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
- 1/2 Cup Walnut Halves
- 2 Tablespoons Granulated Sugar
- 1/4 teaspoon Salt
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.