5oz.mandarin orange segments, canned, drained, about 1/2 small can
6mediumstrawberries, halved
1/4cupsliced almonds
1/4cupred onion, thinly sliced (optional)
1/3cupGoat cheese, crumbled
Poppy Seed Dressing:
5Tablespoonswhite vinegar
1Tablespooncider vinegar
2 1/2Tablespoonswhite granulated sugar, or 1 Tbsp honey
3/4teaspoonsalt
1/8teaspoondried mustard powder
1/4cuponion, finely diced
1cupvegetable oil, or other neutral tasting oil
1Tablespoonpoppy seeds
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Instructions
To make the Poppy Seed Dressing: In a food processor or blender, add the white and cider vinegars, sugar, salt, mustard powder and onion. Process or blend for 30-45 seconds, or until pureed. With the food processor or blender running on high speed, very slowly start adding the oil, in a very slow, steady stream, until all the oil is added. Add the poppy seeds and blend briefly to combine. Use dressing immediately or put in a jar with a lid and refrigerate until needed. *Note: Dressing will separate as it sits in the fridge. Just shake it in the jar to mix it back up again before using.
For the salad: Add the baby spinach to a bowl. Add the strawberries, mandarin oranges, sliced almonds and red onion, if using. Toss to combine. Top with crumbled goat cheese, then drizzle with poppy seed dressing, to taste.
Notes
Be sure to read the notes above this Recipe Card, where I share more detailed tips, variations and substitution suggestions for this recipe!