Poppy Seed Tossed Salad Recipe

Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 141
  • Fat:
  • 10 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 62 mg
  • Carbohydrate:
  • 12 g
  • Fiber:
  • 1 g
  • Protein:
  • 1 g


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Poppy Seed Tossed Salad

Country Woman - try a FREE ISSUE today!

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).


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