One of the best things about living in Utah is living near so much family. Of course there are family member that still live very far away from us 🙁 But we love that there are some family members that are just about an hour drive from our home.
Nate’s brother and his fiance both live in SLC right now and only about 45 minutes from us, so we are able to get together with them pretty often. They were able to come down last weekend for a Sunday meal that Nate and I prepared and we had quite a delicious feast along with enjoying spending time together. For dinner we had rotisserie chicken, baked potatoes, green beans and a spinach salad.
The Spinach salad I made was quite simple, but I think it turned out delicious, topped with homemade poppy seed dressing. Perfection. I’m going to share the recipe for the poppy seed dressing that I used, but my mom also shared a recipe a couple years ago that you can also check out!
Cranberry, Almond and Spinach Salad
1/2 cup almonds, slivered or chopped up
1/2 cup dried cranberries
4 cups baby spinach
1. Put almonds in a small pan over medium heat. Stir often until they turn golden brown.
2. Allow almonds to cool.
3. Combine almonds, cranberries and spinach in a medium sized bowl.
4. Enjoy topped with your favorite dressing….
Poppy Seed Dressing
3/4 cup mayonnaise
3 TBS apple cider vinegar
1/4 cup sugar
1/2 tsp dry mustard
1/2 tsp chopped onion
2 tsp poppy seeds
1. Combine all ingredients in a small bowl.
2. Whisk until combined. **
3. Cover with plastic wrap and refrigerate for 30 minutes before serving
**You can blend all the ingredients in a food processor or blender except the poppy seeds and then add those after.