Guests always request the recipe for this fabulous spinach salad. Tossed with ripe banana chunks, fresh strawberries and toasted almonds, it looks and tastes special enough for company. The tangy poppy seed dressing is a snap to combine in the blender. -Callie Berger, Diamond Springs, California
Summer Spinach Salad
Summer Spinach Salad
Prep Time
20 min
Yield
14 servings
Ingredients
- 1/2 cup canola oil
- 1/4 cup chopped onion
- 2 tablespoons plus 2 teaspoons red wine vinegar
- 2 tablespoons plus 2 teaspoons sugar
- 1-1/2 teaspoons ground mustard
- 1/2 teaspoon salt
- 1-1/2 teaspoons poppy seeds
- 8 cups torn fresh spinach
- 3 green onions, sliced
- 2 pints fresh strawberries, sliced
- 3 large ripe bananas, cut into 1/2-inch slices
- 1/2 cup slivered almonds, toasted
Directions
- In a blender, combine the first six ingredients. Cover and process until the sugar is dissolved. Add the poppy seeds; process just until blended.
- In a salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat.
Nutrition Facts
1 each: 149 calories, 10g fat (1g saturated fat), 0 cholesterol, 99mg sodium, 14g carbohydrate (10g sugars, 3g fiber), 2g protein.
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