Poppy Seed Tossed Salad
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 26 servings (1-3/4 cups dressing).
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.
Ingredients
-
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
-
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 canola oil
-
4 teaspoons poppy seeds
Directions
-
1.
Crush ramen noodles; discard seasoning packet. In a large salad bowl, toss the greens, lettuce, noodles, oranges and almonds; set aside.
-
2.
For dressing, in a blender, combine the vinegar, sugar, onion, salt and mustard; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Serve with salad.
Nutrition Facts
3/4 cup: 141 calories, 10g fat (1g saturated fat), 0 cholesterol, 62mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC