Poppy Seed Tossed Salad
Country Woman
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So many people seek out this salad at get-togethers, I always have a couple giant bowls waiting. A guest who said she didn't like salads tried this one and ended up taking the leftovers home. I rank it in the top 10 of the best recipes I've collected.
SERVINGS: 26
CATEGORY: Salads
METHOD: Chill
TIME: Prep/Total Time: 10 min.
Ingredients:
- 1/3 cup cider vinegar
- 3/4 cup sugar
- 1 small onion, cut into wedges
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1 cup vegetable oil
- 4 teaspoons poppy seeds
- 1 package (3 ounces) ramen noodles
- 2 packages (5 ounces each) spring mix salad greens
- 1 head iceberg lettuce, torn
- 1 can (15 ounces) mandarin oranges, drained
- 1/2 cup slivered almonds, toasted
Directions:
In a blender, combine the first five ingredients; cover and process them until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Crush the ramen noodles; discard seasoning packet.
In a large salad bowl, toss the greens, lettuce, noodles, oranges and almonds. Drizzle with poppy seed dressing; toss to coat. Yield: 26 servings (1-3/4 cups dressing).