Spinach Salad with Pomegranate Poppyseed Dressing with Almonds

The dressing can be made in advance; remove it from the refrigerator a half-hour before serving; shake or whisk to re-emulsify before tossing with salad.

1/3 cup sugar
1 teaspoon salt
2 teaspoons dry mustard
1/3 cup white vinegar
2 tablespoons grated yellow onion
1 cup canola oil
1 tablespoon poppyseed
Seeds from 1/2 promegranate (plus more for garnish, if desired)
3 bunches fresh baby spinach
3 ribs celery, sliced thin
1/2 cup slivered almonds, toasted (plus more for garnish, if desired)
1/2 small red onion, sliced thin

In the work bowl of a blender or food processor, dissolve the sugar, salt and mustard in the vinegar. Mix in the grated onion. With motor running, add the oil gradually in a small stream until emulsified. Stir in the poppyseed and pomegranate seeds. In large bowl, combine spinach, celery, almonds and red onion. Drizzle with dressing, toss to coat. Sprinkle with additional pomegranate seeds and almonds before serving, if desired.