ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baby Spinach Salad With Poppy Seed Dressing

Prep time 10 mins
Bake time 8 mins
Yield Makes 6 servings

Ingredients

  • 1/4 cup sliced almonds
  • 1 (6-oz.) package fresh baby spinach, thoroughly washed
  • 1/4 cup bottled poppy seed dressing
  • 1 tablespoon ground flax seed
  • 1 tablespoon sour cream
  • 1 (11-oz.) can mandarin oranges, drained
  • 1/2 small red onion, thinly sliced

Nutrition Information

  • calories 96
  • caloriesfromfat 0.0 %
  • fat 6.4 g
  • satfat 1.1 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 1.9 g
  • carbohydrate 8.5 g
  • fiber 2.3 g
  • cholesterol 1 mg
  • iron 1.1 mg
  • sodium 131 mg
  • calcium 39 mg

How to Make It

  1. Preheat oven to 350°. Place almonds in a single layer in a shallow pan, and bake at 350° for 8 minutes or until toasted and fragrant, stirring occasionally.

  2. Place spinach in a large bowl. Stir together poppy seed dressing, ground flax seed, sour cream, and 2 Tbsp. water in a small bowl; drizzle over spinach, and toss to combine. Top with oranges, onion, and almonds.

  3. Note: For testing purposes only, we used Kraft Creamy Poppy Seed Dressing.