Fabulous recipe! The first time I made this, I toasted the sesame seeds and poppy seeds to bring out their flavor (definitely a must), added blue cheese, used toasted walnuts instead of toasted almonds (was out of almonds), and used 1/3 a cup of sugar. The second time I made this salad, I followed the recipe to a T. I will say that I definitely liked the first one more. Why? Well, 1/2 a cup of sugar is wayyy too much. Even with 1/3 or 1/4 cup of sugar, the dressing is sweet! Second of all, you gotta have some kind of crumbly cheese - blue and feta would work well. Third of all, you cannot refrigerate the salad dressing. I believe someone recommended that step, and in my opinion, they deserve a medal for that. If you refrigerate the salad dressing, it becomes a sugary, sesame seedy paste that is very hard to distribute evenly among the spinach leaves. Even though I prefer the salad with my variations, I still gave this recipe five stars because the original version is very tasty!
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