To make the dressing, whisk together all the ingredients in a small bowl, or place them all in a small jar and shake very well. This dressing will keep well in an airtight jar (minus the poppy seeds) in the fridge for up to 3 days. This makes plenty of dressing for multiple salads.
Wash and pat dry the spinach and tear it gently into bite-size pieces.
Pour 2-3 Tbsp of the dressing into a 2 cup Mason jar. Place the walnuts, then the cranberries and the sunflowers seeds, then the carrots, and the bell pepper in the jar. Top with the spinach and the poppy seeds. Put the lid on tight.
When you’re ready to eat, shake the jar really well so the dressing coats the leaves. Open and enjoy.
Recipe from The Olive Oil & Vinegar Lover’s Cookbook