Sunday, April 10, 2011

Spinach Salad with Poppy Seed Dressing

This recipe is one that I get asked about all the time.  The dressing is a favorite and really adds to the flavor of this super yummy salad!


6 ounces baby spinach, rinsed
1/3 cup of red onion, julienned
1/3 cup of thinly sliced button mushrooms
4 ounces of Swiss cheese, julienned
1/3 cup cooked and crumbled bacon
1/4 cup candied almond slices

For the salad combine all of the above ingredients.  To make the candied almonds put the almonds and 1 TBS of sugar in a small saute pan over medium low heat.  Stir continually until the sugar turns to a liquid substance and the almonds are lightly browned.  Remove from pan and cool.  For the bacon I cook around 4 pieces of bacon and then crumble.


3/4 TBS poppy seeds
1/3 cup white vinegar
3/4 cup oil
1/3 cup sugar
1/4 cup grated onion
3/4 tsp salt
2 TBS prepared mustard

In a small bowl combine the poppy seeds and vinegar.  Slowly whisk in the oil.  If you add the oil to fast your dressing will separate.  Once you have done this add the rest of the ingredients and stir well.  Refrigerate until you are ready to use. You can toss the dressing with the salad but if you may have some left over serve on the side so that it does not get soggy.

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