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Spinach & mushroom salad with poppy-seed




Source of Recipe


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List of Ingredients




2 ( 10 oz/300g) bags or 3 to 4 large bunches fresh spinach
1/2 lb ( 250 g) mushrooms
5 clementines
1/2 red onion
2 tbsp ( 30 mL) freshly squeezed grapefruit or lemon juice
1 tbsp ( 15 mL) granulated sugar
1/2 tsp ( 2 mL) salt
1/2 tsp ( 2 mL) dry mustard
2 tbsp ( 30 mL) grated onion
3 tbsp ( 45 mL) poppy seeds
1/4 cup ( 50 mL) peach or peach-and-apricot nectar
1/4 cup ( 50 mL) vegetable oil
1/2 cup ( 125 mL) slivered almonds, toasted


Recipe



1. Remove stems from spinach and discard. Wash leaves in cold water. Drain well. Dry in a salad spinner or with a clean tea towel or paper towels. Thickly slice mushrooms. Peel clementines, removing white pith. Separate into sections. Thinly slice red onion. Combine in a large bowl. Do not add almonds yet. Refrigerate, uncovered, if not using right away.

2. To make dressing, combine grapefruit juice, sugar, salt, mustard, grated onion, poppy seeds and nectar in a blender or food processor. Whirl until blended. While whirling, add oil in a slow steady stream.

3. At serving time, whisk, then pour dressing over spinach mixture. Toss until coated. Sprinkle with almonds. Serve immediately.