Spinach Salad with Poppy Seed Dressing

Chef Richard 6 Servings 20 minutes

This salad, with its Pennsylvania Dutch-inspired sweet and sour dressing, is assembled very quickly. Use the largest skillet you have to hold the spinach easily, or a wok. If necessary, cook it in two batches.


  • 4 tablespoons sherry vinegar
  • 1 cup sliced white mushrooms
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 2 (10oz) bags spinach, or 1½ pounds loose leaf spinach
  • 4 tablespoons olive oil or walnut oil
  • 1 tablespoon honey
  • 1 tablespoon poppy seeds
  • 1 orange, peeled and thinly sliced


  •  Whisk together 2 tablespoons of the sherry vinegar and salt and pepper to taste, add the mushrooms, and set aside to marinate.
  • Rinse the spinach well to remove all sand, remove stems, and dry well.
  • Heat the oil, remaining vinegar, honey, poppy seeds, and salt and pepper in a large skillet over medium heat until very warm, but not boiling.
  • Add the spinach all at once and toss just until the leaves wilt very slightly.
  • Transfer the spinach mixture to a serving bowl, or individual plates. Top with the mushrooms and arrange the sliced orange around the salad.

Variations: Add diced cooked bacon, croutons, or slivered carrots.

Serving Suggestions: This is a fine choice to accompany grilled or sautéed fish or chicken, and could be used as a bed beneath grilled fish or chicken or as a side dish.