Spinach & Fruit Salad Recipe

Recipe for Spinach & Fruit Salad With Poppy Seed Dressing served at the May-3-2003 Tree House Outing; provided by Chef Julie Vinnedge.

Spinach and Fruit Salad With Poppy Seed Dressing

Servings: 6 The dressing may be stored in a covered container in the refrigerator.

Note: To de vein spinach, pull the stem from top to bottom, removing the tough vertical membrane. Leaf lettuce may be substituted for spinach of desired.

1 1/2 cups salad oil

1/2 cup white wine vinegar

3/4 cup sugar

1 1/2 teaspoons dry mustard

1 teaspoon poppy seeds

1 Tablespoon onion, Finely chopped

1 large Spinach, Bag

1 medium canteloupe, chunks

1 medium pineapple, Cored, chunks

1 medium honeydew melon, chunks

1 bunch grape, halved

1 each banana, sliced 1/2" thick

1 pint strawberries, halved

1/2 cup pecan, toasted

Dressing: In a large bowl combine all of the dressing ingredients. mix well with a whisk.

Salad: Devein and wash the spinach at least 3 times. Dry the spinach leaves with paper towels. Place several spinach leaves on individual salad plates.

Arrange assorted fruit pieces attractively on top of the spinach. Carefully drizzle about 2 tablespoons of dressing over each serving. Top with toasted pecans.

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Per Serving (excluding unknown items): 794 Calories; 62g Fat (66.9% calories from fat); 3g Protein; 66g Carbohydrate; Omg Cholesterol; 27mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 21/2 Fruit; 12 Fat; 2 Other Carbohydrates.

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