Tested till perfect Green Salad with Orange Poppy Seed Dressing

Green Salad with Orange Poppy Seed Dressing

This salad is attractive with its two shades of green and colourful add-ins. Enjoy it
as a refreshing course on its own after the soup.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


    4 cups (1 L) torn fresh spinach leaves
    4 cups (1 L) torn Boston_lettuce
    1/2 cup (125 mL) thinly sliced red radishes
    1/3 cup (75 mL) thinly sliced red onion
    3 oranges
    1 tsp (5 mL) finely grated orange rind
    2 tbsp (25 mL) orange juice
    1 tbsp (15 mL) Dijon_mustard
    1 tbsp (15 mL) white_wine_vinegar or sherry vinegar
    1 tsp (5 mL) liquid honey
    1/2 tsp (2 mL) poppy_seeds
    1/4 tsp (1 mL) each salt and pepper
    2 tbsp (25 mL) vegetable_oil
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In large bowl, combine spinach, lettuce, radishes and onion.

With sharp knife, cut peel and white pith off oranges; slice crosswise and add to salad.

Dressing: In small bowl, whisk orange rind and juice, mustard, vinegar, honey, poppy seeds, salt and pepper; gradually whisk in oil. (Make-ahead: Cover and refrigerate for up to 2 days.) Pour over salad; toss to coat.

Nutritional Information Per serving: about

cal 72 pro 2g total fat 4g sat. fat 0
carb 9g fibre 2g chol 0mg sodium 112mg

% RDI:

calcium 5 iron 5 vit A 18 vit C 62
folate 31
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