Tuesday, September 25, 2007

Spinach Salad by Toni Hunt

I got this yummy salad recipe from a friend in my former church congregation in another state.

Poppyseed Dressing

  • 3/4 Tablespoon poppy seeds
  • 1/3 cup white vinegar
  • 3/4 cup oil
  • 1/3 cup sugar
  • 1/4 cup finely chopped onion
  • 3/4 teaspoon salt2 Tablespoon prepared mustard
The night before serving the Spinach salad, mix all ingredients well. *NOTE: Honey can be substituted for the sugar.

Spinach Salad

  • 1/2 head romaine lettuce
  • 1/2 head fresh spinach
  • 3/4 pound mushrooms, sliced
  • 3/4 pound grated Swiss cheese
  • 1 red onion, sliced
  • 1 pound bacon, cooked and crumbled
  • 1 can Mandarin oranges
  • 1/2 cup sliced almonds
  • 3 Tablespoons sugar
Tear the lettuce and toss the first five ingredients together. Cook sugar and almonds together in a small pan until carmelized, stirring often to keep the sugar from burning. Arrange oranges, almonds, and bacon on top of the greens. Serve with the Poppyseed Dressing.

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