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I’m a big fan of having a tasty salad before all the Thanksgiving festivities. This fills up my stomach so I don’t overeat and also gives me a healthy dose of spinach.
This salad is amazing and a family favorite – even my kids love this salad! If you looking for something different to bring this Thanksgiving, look no further!
For Poppy Seed Dressing:
1/3 cup white sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup vegetable oil
1 tablespoon poppy seeds
- In a blender or food processor, combine sugar, vinegar, salt, dry mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.
For Salad:
8 cups baby spinach leaves, stems trimmed, washed, and dried
1 cup dried sweetened cranberries or fresh pears work well with this
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese
- Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
- Serve immediately topped with goat cheese, cranberries and walnuts.