I made this for our Thanksgiving a few years ago, and it's become one of our family's (and now our ward's... it's always requested at potlucks) favorite salads.
Craisin Apple Salad
Serves 4-6 (dinner portions) or 10-12 (as a side)
Adapted from According to Kelly
1 bag of baby spinach, wash & dried
1/2 lb. bacon, cooked until crispy & crumbled (I bake ours in the oven... easy and no mess)
1 green apple, cored & thinly sliced
1 small bag of craisins
1/2 red onion, thinly sliced
1/2 cup candied pecans (or almonds), for candy-ing how-to go HERE.
Mix the salad ingredients & add the Poppy Seed Dressing (below) just before serving. Note: When I bring this to a potluck/ward dinner, I usually use romaine lettuce, because the spinach wilts pretty quickly. The romaine tastes great, too! Also, when we're having this only for dinner, I usually throw in some chopped grilled chicken.
Poppy Seed Dressing
2 T poppy seeds
3/4 cup apple cider vinegar
2 cups light salad oil (I use canola)
1 & 1/2 cups sugar
2 tsp. salt
2 tsp. dry mustard
Mix all ingredients in blender. Refrigerate leftovers.
Note: This makes A LOT of dressing. Enough for 3 salads, at least. Mike loves the dressing, so we just keep the leftovers in the fridge and use them on lunches; however, you could halve it if you prefer.