Spinach salad with poppy seed dressing


Popp yseed Dressing

  • 1/3 cup cider vinegar
  • 1/4 cup honey
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 tablespoon popp yseeds
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/3 cup vegetable oil


Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl. Season with pepper and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated. If not serving immediately, refrigerate the dressing in a container with a tight fitting lid for up to two weeks.

Kale and Spinach Salad

  • Kale 6 ounces
  • Spinach 4 ounces
  • Blue cheese crumbles 2 ounces
  • Pecan pieces. 1/3 cup
  • Apple. 1 cut in julienne
  • Craisins 1/4 cup
  • Carrot. 11/2 cup shredded

Place all ingredients in a bowl and toss together with dressing quantity of your choice. To make the salad more like a meal, add various types of proteins such as chicken, steak, or pork.

This recipe is courtesy of Chef Kathleen Hassett. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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