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Spinach Salad with Poppy Seed Dressing

May 15, 2017

Spinach Salad with Poppy Seed Dressing


4 c. fresh baby spinach

4 c. torn iceberg lettuce

1 ½ c. sliced fresh mushrooms

½ lb. bacon strips, cooked and crumbled


¼ c. red wine vinegar

3 Tbsp. sugar

¼ tsp. ground mustard

1 1/3 tsp. poppy seeds

¼ c. chopped red onion

¾ tsp. salt

½ c. canola oil


1. In a large bowl, combine spinach, lettuce, mushrooms and bacon.

2. In a blender, dump vinegar, onion, sugar, salt and mustard. Pulse and gradually add oil in a steady stream while continuing to blend. Transfer to a jar and stir in poppy seeds.

3. Divide salad among six plates or arrange on a large platter. Drizzle with dressing.

Note: add sunflower seeds, croutons or other toppings.



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