Copycat Cafe Zupas Poppyseed Dressing and Spinach Bleu Cheese Salad

• Vegetarian
• Gluten free

• Produce

  • 16 oz Baby spinach
  • 1/4 cup Red onion
  • 3 cups Strawberries

• Condiments

  • 1 tsp Mustard powder, dry

• Baking & Spices

  • 1 tbsp Poppy seeds
  • 1/2 tsp Salt
  • 3/4 cup Sugar

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 1 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Dairy

  • 6 oz Bleu cheese

Found on thefoodcharlatan.com

Ingredients

• 1/2 cup apple cider vinegar
• 1 teaspoon dry mustard powder
• 1/4 cup red onion, chopped
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds
• 3/4 cup sugar
• 1 cup vegetable oil (I used half canola, half olive)
• 16 ounces baby spinach
• about 3 cups sliced strawberries
• 6 ounces bleu cheese, crumbled
• 1/2 cup sliced almonds, toasted

Directions

• Add all the dressing ingredients to a blender and blend until smooth. Set aside.
• Toss all the salad ingredients except the almonds in a very large bowl. Add as much of the dressing as you want. Add the almonds. Toss and serve immediately.