Prepare Poppy Seed Dressing.
Store in refrigerator until ready to use. Serve at room temperature.
Soak the spinach leaves in
cold water to remove all dirt and then drain and spin-dry in a salad spinner.
Remove stems from spinach leaves and tear into bite-sized pieces; place into a
large salad bowl.
Using an egg slicer or a
sharp knife, thinly slice the pickled eggs. Then turn the eggs and slice in the
other direction. Sprinkle the sliced eggs over the spinach leaves.
Add crumbled blue cheese,
diced onion, salt, and pepper.
Gently toss the salad with
Poppy Seed Dressing.
DO NOT
OVERDRESS YOUR SALADS - Too
much salad dressing will weight down the salad ingredients and mask their
flavors. The dressing's role is to highlight not to overpower the salad
ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon
as your salad is mixed, taste a leaf to see if there is sufficient dressing. If
not, drizzle some more over the salad, a tablespoon at a time; toss and taste
again.
Makes 2 servings.
Poppy Seed Dressing:
1/3 cup granulated
sugar
1/2 cup white vinegar
1 teaspoon
salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup vegetable or
olive oil
1 tablespoon poppy seeds
In a blender or food
processor, combine sugar, vinegar, salt, mustard and onion; process for 20
seconds. With blender or food processor on high, gradually add the oil in a
slow, steady stream. Stir in the poppy seeds.
Store, covered, in the
refrigerator. Dressing will keep approximately 7 to 10 days. Serve at room
temperature.
* To learn how to pickle
eggs, check out Karen's
