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Baby Spinach Salad With Poppy Seed Dressing

Baby Spinach Salad With Poppy Seed Dressing

Southern Living APRIL 2008

  • Yield: Makes 6 servings
  • Prep time: 10 Minutes
  • Bake: 8 Minutes


  • 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


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.

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

Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 0.0%
  • Fat: 6.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.9g
  • Carbohydrate: 8.5g
  • Fiber: 2.3g
  • Cholesterol: 1mg
  • Iron: 1.1mg
  • Sodium: 131mg
  • Calcium: 39mg

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Baby Spinach Salad With Poppy Seed Dressing Recipe