(serves 8)
1 bag spinach leaves, washed and trimmed
5-6 green onions, thinly sliced
1 cup bean sprouts, washed and drained well
1 cup mushrooms, scrubbed and sliced
1 (8-ounce) can mandarin oranges, drained
1/4 cup slivered almonds, toasted
Dressing:
1/3 cup honey
1/4 tsp lime or orange zest
3 Tbsp lime juice
1 1/2 tsp poppy seed
1/4 tsp salt
1/8 tsp ground mace
1/4 cup olive oil

Combine mixed greens, onions, sprouts, and mushrooms in a large bowl; toss well. Layer oranges and toasted almonds on top.

For the dressing: In a small bowl, stir together all ingredients except oil. Beat mixture with an electric mixer on medium-high speed while gradually adding olive oil. Continue beating until mixture thickens. Cover and chill. Stir to mix before serving. If, after chilling, mixture becomes too thick, let stand at room temperature for 30 minutes. When ready to serve, drizzle over salad and toss well.