Saturday, October 13, 2012

Spinach Salad and Poppy Seed Dressing

Spinach Salad and Poppy Seed Dressing

This is a simple salad but it tastes fantastic due to the homemade dressing.  I think all salads taste about a million times better when paired with a from scratch dressing.  Adjust the amount of each of the salad ingredients to fit the number of people you are serving and your taste preferences.

Baby Spinach
Spring Mix
(or any combo of greens)
Crumbled Feta
Toasted Almond Slices
Sliced Red Onion
Bacon Bits

3/4 cup white sugar
2/3 cup red wine vinegar
1 1/2 cups oil (Olive or Vegetable)
2 tsp dry mustard
1 tsp salt
2 tsp poppy seeds

For the dressing: Combine the sugar, mustard, salt and poppy seeds in a blend and mix/pulse to combine.  Add the red wine vinegar and blend until well combined.  Add oil and continue to mix for about 15 seconds.  Toss into the salad and serve immediately. 

*This makes a lot of dressing, which can be stored in a mason jar or a dressing container for a few weeks in the fridge.

Grandma Ulmer's Sugar Cookies

Grandma Ulmer’s Sugar Cookies
1 ½ c. powdered sugar
1 c. butter
1 egg
1 tsp vanilla
½ tsp almond flavor
2 ½ c. flour
1 tsp baking soda
1 tsp cream of tarter
½ tsp salt

Mix together the sugar, butter, egg vanilla and almond flavor.
Combine the dry ingredients. 
Add the dry to the sugar mixture and mix well.
Cover with plastic wrap and chill for 1 hour in the refrigerator.
Roll out dough and cut out desired shapes.
Bake at 375 for 7-8 minutes on a lightly greased cookie sheet.

Recipe Source: Lillian Ulmer, of course!