This spinach salad with tangy poppy seed vinaigrette is a show stopper. Spinach and Romaine Lettuce topped with bacon, mandarin oranges, and candy coated slivered almonds, to name a few. All dressed up with a tangy poppy seed vinaigrette.
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So. I’m dying to know something, my friends. Are you a traditional turkey-on-Thanksgiving kind of person? With set dishes that have been in the family for generations that absolutely CAN NOT be altered or your life will be at stake? Or is it just kinda whatever floats your boat?
We are pretty out-of-the-box thinkers when it comes to Thanksgiving. We usually have turkey, but one year we had grilled steak and salmon and it was awesome. So so easy and so yummy. Of course it helped that my husband Brandon’s brother Trever (a.k.a. master grilling expert) cooked for us. Oh my. I’d just about die for his grilled food. It is The. Best.
But this year we are having turkey. A real turkey. In fact my first REAL turkey (like– the whole thing). I usually cook a turkey breast. With lots of delicious side dishes of course.
And speaking of side dishes, this would be the perfect salad to accompany whatever you choose for Thanksgiving dinner.
Oh how I love this salad.
If I had to pick one salad to eat for the rest of my life, I’m pretty sure this would be it. It is relatively simple to put together, but offers a stunning presentation. The colors are vibrant. And once tasted, it knocks your socks off with its deliciousness.
I first encountered this salad at a family reunion dinner, brought by my husband’s cousin’s wife, Vanessa B. When I tried it, I couldn’t believe a salad could be so good and I promptly forgot about all the other food we were eating and went for seconds (and probably thirds, knowing me).
After she gave me the recipe (this was several years ago), I have made it time and time again. I have shared it. And loved it. It’s a recipe that deserves to be loved and shared.
Tips & Variations
This salad makes a lot so I almost always serve it with the dressing on the side so the leftover salad will last a few days. One exception would be in settings where you know there will be no leftovers – such as big gatherings or potlucks. Then it works well to mix it all together right before serving. You may or may not want to use all of the dressing in this case. Start with about half of the dressing, then taste it and add more as needed.
Sometimes when I serve it to my family, I just combine the spinach and romaine together and serve everything else as toppings that the kids can choose to put on or not. That helps the salad last even longer and I can eat it for several days (which is obviously no chore for me).
This spinach salad with tangy poppy seed vinaigrette is a winner. Hope you enjoy it too.
Spinach Salad with Tangy Poppy Seed Vinaigrette
Spinach and Romaine Lettuce topped with bacon, mandarin oranges, and candy coated slivered almonds, to name a few. All dressed up with a tangy poppy seed vinaigrette.
Ingredients
For Dressing:
- 1 ½ teaspoons poppy seeds
- ¾ cup canola oil
- ¼ cup chopped onion any kind
- 2 tablespoons prepared yellow mustard
- ⅓ cup white vinegar
- ⅓ cup white sugar or honey
- ¾ teaspoon salt
For Salad:
- 1 large head Romaine lettuce
- 6 ounces baby spinach leaves washed
- ¾ pound sliced mushrooms optional
- ½ cup finely chopped red onion see note
- ½ – 1 pound bacon cooked and crumbled
- 2 11-ounce cans mandarin oranges drained
- ½ cup slivered almonds candy coated, see note
- ¾ pound Swiss cheese grated or finely sliced
Instructions
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Combine all the dressing ingredients in a blender and blend well. For best results, refrigerate for at least an hour (or up to a week) before serving.
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Wash the Romaine lettuce, drain well, and tear it into bite sized pieces. Alternatively you can chop it, but the salad will not last as long in the refrigerator.
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In a large bowl, combine chopped lettuce, spinach, mushrooms (if using), and chopped red onion. Cover and refrigerate until ready to serve.
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Just before serving, add the mandarin oranges, crumbled bacon, candy coated slivered almonds (see note), and grated Swiss cheese. Serve with dressing on the side or add to taste (you may not use it all). See notes for other serving suggestions and ideas.
Recipe Notes
1. For the red onion, I like to use one or two red pearl onions (the very small ones) because the flavor is a little milder.
2. To candy coat the almonds: melt 3 tablespoons sugar in a heavy bottomed sauté pan over medium-low heat. Add ½ cup almonds and coat with melted sugar. Remove and place on a sheet of parchment paper to cool. Separate almonds when cool enough to touch. Cool completely then use.
3. I almost always serve this salad with the dressing on the side so the leftover salad will last a few days. For large gatherings, mix dressing with salad right before serving. You may or may not want to use all of the dressing in this case. Start with about half of the dressing, then taste it and add more as needed. Sometimes when I serve it to my family, I just combine the spinach and romaine together and serve everything else as toppings that the kids can choose to put on or not. That helps the salad last even longer and I can eat it for several days.
Recipe Source: Adapted from a recipe shared with me by Vanessa B.
All images and text ©The Cook’s Treat
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