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.