spring mix salad with poppy seed dressing

This salad is a favorite of ours, to serve with pasta or with some soup for a tasty lunch.  In the past, I’ve always used store-bought poppy seed dressing, until my friend Jenni shared this  recipe with me.  Most recently, I served this salad with lasagna, cloverleaf dinner rolls and tiramisu when I hosted book club a few weeks ago.  It was definitely a hit!  As is, this makes for a light lunch or a nice side dish, but I think if you added some shredded chicken you could easily make a meal of it.

When you leave the dressing to sit it separates – the grated red onion gives it a beautiful pink color!


For the salad:

  • spring mix lettuce
  • craisins
  • pecans
  • your favorite cheese (I used Toscano with Syrah from Trader Joe’s this time; it’s also delicious with manchego, parmigiano reggiano, pecorino romano, or even goat cheese)

For the dressing:

  • 1/3 cup white wine vinegar
  • 1 tsp. salt
  • 2/3 cup granulated sugar
  • 1 1/2 tbsp. poppy seeds
  • 1 cup olive oil
  • 1 1/2 tbsp. grated red onion


Preheat the oven to 350°F.  Toast the pecans for 10 minutes or until fragrant, tossing once halfway through.

To make the dressing, combine all ingredients and whisk or shake well.  Toss together the dry ingredients and dress with the poppy seed dressing.  Enjoy!



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