Poppy Seed Salad Dressing on a Mandarin Orange Salad

Don’t you just love those cuties they sell in the store?  They are compact, easy to peel and oh so delicious.  Oh and then when you discover you have run out of those cuties, open up a can of mandarins, and drain them.

Everyone loves a poppy-seed dressing.  I knew for sure that my Chobani wouldn’t let me down.  Today is my last experiment with home-made salad dressings using the OXO Salad Dressing Shaker.  This poppy-seed dressing is by far my favorite of the three I made.  It’s so thick and creamy that you can’t put it down, cause it’s Cho.

Tomorrow I will write my review of the salad dressing shaker.  The giveaway continues until  9:00 p.m. Pacific time on Sunday, April 29.  The winner will be announced at that time.  Remember this contest is open to U.S. residents only.  Want to enter?  Click here.



3 PP for the whole container

1 Tablespoon sugar
1 teaspoon dry mustard
1/8 teaspoon fine sea salt
/2 lemon, juiced
6 ounces 0% Plain Chobani yogurt
1 tablespoons poppy seeds


Combine all the ingredients in your salad dressing shaker.  Close the lid and shake vigorously.  This can be great exercise for your biceps.





Serves 2

3 PP per serving without the dressing

1 bag fresh baby spinach, stemmed and torn into bite size pieces
4 mandarin oranges, or cuties, peeled and segmented
6 slices center cut bacon, crisply cooked and crumbled
1 or two shallots, sliced into thin rings


In a large bowl, combine all the salad ingredients

Pour dressing over salad; toss gently to coat.


Serve immediately.  I hope you enjoyed my three different home-made salad dressings.  Which one is your favorite?


Poppy Seed Salad Dressing on a Mandarin Orange Salad — 1 Comment