Sweet-n-Tangy Spinach Salad

Are you in the mood for a great salad?  Me too!  After spending the day out with my son, this quick, easy and delicious salad has just the right amount of sweetness and tang to turn a long exhausting day into a pleasantly comforting evening!  You see I took this week off to spend time with my 11-year old son during his Spring break.  You guessed it, I’ve been busier at home this week that I am at the office – not really sure it that’s possible, but it sure feels like it!  We’ve had many fun adventures this week and I can’t wait to tell you all about it!  I’m famished now and absolutely ready to sit down and enjoy the wonderful combination of juicy pear, tangy blue cheese and crunchy candied almonds against the forest of green spinach sprinkled with poppy seed dressing!
Sweet-n-Tangy Spinach Salad
Sweet-n-Tangy Spinach Salad

1 bag of washed baby spinach leaves (or a bunch of spinach washed)
1 ripe pear, pealed, cored and thinly sliced
4 teaspoons crumbled blue cheese
¼ cup sliced candied almonds

Poppy Seed Dressing
2 Tablespoons granulated sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 Tablespoons white vinegar
½ cup vegetable oil (or any kind of oil you prefer)
1 teaspoon poppy seeds

First make the dressing.  In a blender, put all ingredients except oil and poppy seeds and run on high to combine.  While the blender is still running, slowly pour in the oil.  Let the blender run until well combined.  Pour into small container and stir in poppy seeds.

In a large bowl add spinach and drizzle dressing on top, making sure not to over-saturate.  Gently toss to coat and divide evenly among 4 salad plates.  Top each salad with 3-4 slices of pear, 1 teaspoon of blue cheese and a sprinkling of almonds.

This refreshing salad is perfect for a quick lunch or evening starter.  You could even add sliced chicken or mix up the ingredients to make it uniquely your own.  So make Popeye proud – eat your spinach and enjoy!


Note:  Poppy Seed Dressing adapted from Everyday Reading.


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