Tropical Spinach Salad With Raspberry Poppy Seed Dressing

By Christy Rost

Every bite of Tropical Spinach Salad with Raspberry Poppy Seed Dressing is tasty and sweet. For a light spring or summer lunch or as a side dish, your family and guests will go wild for this one!

Ingredients:

1		bunch fresh baby spinach, washed, dried, and stemmed
1		bunch salad greens, washed and dried
2		mangos, peeled and sliced
2		papaya, peeled and sliced
1		cup cubed fresh or canned pineapple
½		cup peeled and julienned jicama
1		recipe raspberry poppy seed dressing

On a large platter or individual salad plates, arrange the fresh spinach, salad greens, sliced mango and papaya, pineapple, and jicama. Mix the dressing and spoon over the salads.

Recipe serves 6.

Raspberry Poppy Seed Dressing:

½		cup sugar
1		teaspoon dry mustard
½		teaspoon salt
¼		cup red raspberry vinegar
1 ½		tablespoons diced sweet onion
¾		cup canola oil
1		teaspoon poppy seeds

In a blender, combine the sugar, dry mustard, salt, vinegar, and onion. Mix on low speed just until blended. With the blender on low speed, add the canola oil slowly in a steady stream until the dressing is thick and emulsified. Add the poppy seeds and pulse several times to mix.

Recipe makes 1 ½ cups dressing.