I had almost completely forgotten about this amazing salad! I didn’t even remember what it tasted like, but just one bite reminded me why everyone LOVES this salad. If you take it to a picnic or gathering, leave off the dressing until right before serving to keep the spinach from getting too wilted. I don’t put any celery in mine and have reduced the sugar by half of what the original recipe called for and it’s simply delicious! NOTE: I have adjusted the main ingredients to make a salad for 4, but the dressing ingredients are for a salad that serves 8. So the dressing makes enough for at least 2 salads and the main ingredients can be doubled to serve more. Happy Labor Day weekend USA peeps!
5 cups torn spinach
1 (11-ounce) can mandarin oranges
2 green onions, chopped
1/4-1/2 cup slivered almonds, toasted
1/8 cup chopped celery, if desired
For the dressing:
2/3 cup vegetable oil
1/4 cup sugar (original recipe calls for 1/2 cup)
1/4 cup vinegar
1 tablespoon plus 1 teaspoon poppy seeds
1 teaspoon prepared mustard
1/2 teaspoon salt
Combine the first 5 ingredients in a salad bowl and toss gently. If you have time, cover and chill.
Combine oil and remaining dressing ingredients in a jar. Cover tightly, shake vigorously and drizzle over the salad just before serving. Salad serves 4, dressing will be enough for at least 2 salads.
Adapted from Southern Living’s Five-Star Recipe Collection, 1990