Secret Recipe

The Frisco Stake had their annual Women's Conference today and I had the pleasure of serving on the planning committee.  The theme this year was "Walk in the Paths of Virtue." The classes that I attended were all excellent and it was a really uplifting day.  

One of my tasks on the planning committee was to serve on the lunch sub-committee.  It took a while to figure out what to serve and how to calculate food for 200 women.  Although at times it was a little daunting, I learned a lot about food calculations.  Ultimately, we decided to serve turkey wraps from Costco, fruit salad, rolls, poppy-seed spinach salad and cupcakes.

Due to the overwhelming demand for the salad, I have attached below the modified recipe we served, but if you would like to see the original posting, click here.  It really was delicious and I am definitely going to have to try out the Poppyseed dressing on more salads.

Cranberry Apple Pecan Salad with Creamy Poppyseed Dressing

Serves 6-8


  • 6 ounces baby spinach
  • 1 cup pecans, coarsely chopped
  • 2 Apples, chopped
  • ½ cup crumbled Feta Cheese
  • ½ cup dried cranberries
  • Creamy Poppyseed Dressing:
  • ⅓ cup mayonnaise
  • ¼ cup 2% milk
  • 2 ½ Tablespoons Sugar
  • 4 teaspoons cider vinegar
  • 2 teaspoons poppyseeds


  1. In a large bowl, toss baby spinach, pecans, apples, feta cheese, and cranberries.
  2. In a separate bowl, whisk together the mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Pour over the salad and toss to coat.
  3. Serve salad immediately and garnish with more feta cheese if desired.
Krista Boivierecipes