Spinach Salad with Poppyseed Dressing

A couple of weeks ago, I went to a co-worker going away dinner at the Village Tavern. This was right after our dessert social so I wasn't hungry enough for a full on meal but I was hungry. Decided on the spinach salad with apples, blue cheese, spicy nuts and tossed with a poppyseed dressing. It also came with a hard boiled egg and a banana nut muffin. It was so delicious that I couldn't get it out of my head and vowed that I would try to copy it. The following is what I came up with and while it is pretty good, the restaurant version had more of an acidic kick. I might bump up the amount of vinegar in the dressing the next time I make this.

Spinach Salad with Poppyseed Dressing

Salad components (this is all stuff that I eyeballed so no measurements):

Fresh baby spinach

Granny smith apples, thinly sliced

Crumbled blue cheese

Spicy pecans (recipe below)

Crispy bacon bits (recipe below)

Poppyseed Dressing:

1/2 cup sugar
1/3 cup apple cider vinegar
2 teaspoons onion powder
3 teaspoons ground mustard
1 teaspoon poppy seeds
1/2 teaspoon salt
1 cup vegetable oil

In a small bowl, combine the first six ingredients. Slowly add oil, while whisking briskly. Cover and refrigerate overnight until serving.

Spicy Nuts:

¼ cup veggie oil
2 tsp chili powder
½ tsp ground cumin
½ tsp tumeric
Pinch of cayenne
½ tsp salt
3 cups pecans

Preheat oven to 300◦. Combine oil and spices in small saucepan over low heat. Heat until hot but not smoking. Remove from heat and add walnuts, tossing to coat. Spread walnuts in a single layer on a baking pan lined with parchment or wax paper. Place in oven for 10 minutes.

Crispy Bacon Bits:

1 pound of thick sliced bacon, cut into 1-inch pieces

Prepare bacon in a pan until very crispy. Drain on paper towels.

To assemble the salad:

Toss the spinach, apples and blue cheese with the poppyseed dressing. When plating, sprinkle each plate with warmed bacon and nuts.

Cranberry and Feta Salad with Spiced Walnuts

Part of my job is to go to networking functions that tend to happen during lunch. I'll be honest with you, the majority of the food served at these functions is nothing to write home about. There is usually a baked chicken that is dried out from sitting on the buffet, a iceberg salad with the usual ranch and Italian dressings, a veggie and a dessert. When the food is good though, it definitely stands out in my mind. The grilled chicken salad with goat cheese at the convention center, a perfectly grilled chicken breast atop garlic mashed potatoes at McCormick & Schmick's and this salad at Bronte Bistro (in Joseph-Beth's Bookstore). This salad is a melody of tastes: acidity from the sherry wine vinaigrette, salty from the feta, spicy fire from the walnuts, sweet yet tart flavor from the cranberries and a smokey essence from the turkey. I swear I licked the plate it was so good.

Cranberry and Feta Salad with Spiced Walnuts
Sweet Sherry Vinaigrette:
1 Tbsp sherry wine vinegar
3/4 cup + 3 Tbsp balsamic vinegar
Pinch of salt
3/4 cup extra virgin olive oil
2 Tbsp water
Black pepper

Mix all the ingredients until combined.

Spiced Walnuts:
¼ cup veggie oil
2 tsp chili powder
½ tsp ground cumin
½ tsp turmeric
Pinch of cayenne
½ tsp salt
3 cups walnuts

Preheat oven to 300◦. Combine oil and spices in small saucepan over low heat. Heat until hot but not smoking. Remove from heat and add walnuts, tossing to coat. Spread walnuts in a single layer on a baking pan lined with parchment or wax paper. Place in oven for 10 minutes.

Salad:
Fresh spinach
Crumbled feta cheese
Dried cranberries
Smoked turkey (chopped)
Spiced walnuts
Sweet sherry vinaigrette

Assemble the salad by tossing the spinach with the vinaigrette. Sprinkle feta and cranberries around. Layer chopped turkey and sprinkle with spice walnuts.