High Energy Spinach Salad

 

I don’t know about the rest of you, but I cannot resist a sale. When I learned that my son was going to be shopping at a grocery store where they had a wonderful sale on organic baby spinach I asked him to pick up a container for me. When he got to the store he alerted me to the fact that both baby spinach and mixed greens were on sale, and asked me which I wanted. Both, was my response. Are you sure? He asked me. Of course, I assured him.

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 Do all of you know how much 16 ounces of baby spinach is? How about 16 ounces of mixed greens? I have enough greens to fill a pleasure boat. So, I have a lot of salads ahead of me beginning with this one. This was inspired by a salad that I found online somewhere, don’t ask me where. Essentially I replicated the salad ingredients, but tweaked the dressing to be more to my liking. 

High Energy Spinach Salad

Salad:
5 oz. fresh spinach
¾ c. chopped celery
1 3-oz. pkg. Melissa’s dried cranberries
1 15-oz. can mandarin oranges, drained
1 large apple
2 t. freshly squeezed lemon juice
½ c. pecans
½ c. cooked orecchiette pasta

Dressing:
¼ c. olive oil
2 T. apple cider vinegar
2 T. white wine vinegar
2 t. white sugar
1 T. honey mustard
1/8 t. paprika
1/8 t. onion powder
1 T. poppy seeds

Place all salad ingredients into a large bowl. Place all dressing ingredients into a medium bowl and whisk until emulsified. I like to use a mini high-speed blender for this because once it is emulsified, it stays emulsified. Serve immediately. Makes 6 1-cup servings.

 

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