SERVES:
dressing for 8 - 10
INGREDIENTS:
for the dressing:
3/4 cup canola oil
1/4 cup honey
1/4 cup apple cider vinegar
1 Tbs lemon zest
1 tsp Dijon mustard
1 Tbs poppy seeds
baby spinach as needed
sliced apples as needed
dried cranberries as needed
toasted sliced almonds as needed
PROCEDURE:
Add 1 - 2 tsp vegetable oil to a heavy bottomed pan on the stovetop on medium heat and add a handful of sliced almonds and toss those around and toast them until they're lightly browned and then take them out of the pan to cool.
Then use a blender to make the dressing by combining 3/4 cup canola oil with 1/4 cup honey and 1/4 cup apple cider vinegar, add the lemon zest and add a little dollop of Dijon mustard and blend it to immulsify.
At that point, add 1 Tbs poppy seeds, put the lid back on a blend if for a couple of seconds to incorporate those.
You can keep the dressing in a tightly sealed container in the fridge until you're ready to use it and keep any leftover dressing in the fridge for another time.
To assemble the salad, add as much baby spinach as you like to a large bowl and add some cored, thinly sliced apples, add a handful of dried cranberries and add the toasted sliced almonds and then dress that with some of the honey poppy seed dressing to coat.
HINTS:
Try this dressing with summer greens and sliced strawberries and/or blueberries.