Tropical Spinach Salad With Raspberry Poppy Seed Dressing
Christy Rost
| Ingredients: | |
|---|---|
| 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: | |
|---|---|
| ½ | cup sugar |
| 1 | teaspoon dry mustard |
| ½ | teaspoon salt |
| 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.
Category: Salads