Califonia Bountiful
Main Dish

Spinach salad with poppy seed dressing

Gwen Schoen

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3 tbsp. cider vinegar
4 tsp. Dijon mustard
1 tbsp. honey
3/4 cup vegetable oil
1 tsp. poppy seeds
Salt and pepper, to taste

6 cups baby spinach leaves, washed and stems removed
1/2 cup coarsely diced sweet red onion
2/3 cup coarsely chopped walnuts, toasted
1 cup crumbled feta cheese
2 red apples, cored and chopped


For dressing: Whisk together vinegar, mustard and honey in a small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Add salt and pepper to taste.

For salad: Toss spinach, onion and walnuts in a large bowl with enough dressing to coat. Divide salad among 6 plates. Toss apples with 1/4 cup dressing in small bowl. Spoon apples and cheese over salads.

Serves 6

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