Tropical Spinach Salad With Raspberry Poppy Seed Dressing
|1||bunch fresh baby spinach, washed, dried, and stemmed|
|1||bunch salad greens, washed and dried|
|2||mangos, peeled and sliced|
|2||papaya, peeled and sliced|
|1||cup cubed fresh or canned pineapple|
|½||cup peeled and julienned jicama|
|1||recipe raspberry poppy seed dressing|
On a large platter or individual salad plates, arrange the fresh spinach, salad greens, sliced mango and papaya, pineapple, and jicama. Mix the dressing and spoon over the salads.
Recipe serves 6.
|Raspberry Poppy Seed Dressing:|
|1||teaspoon dry mustard|
|¼||cup red raspberry vinegar|
|1 ½||tablespoons diced sweet onion|
|¾||cup canola oil|
|1||teaspoon poppy seeds|
In a blender, combine the sugar, dry mustard, salt, vinegar, and onion. Mix on low speed just until blended. With the blender on low speed, add the canola oil slowly in a steady stream until the dressing is thick and emulsified. Add the poppy seeds and pulse several times to mix.
Recipe makes 1 ½ cups dressing.