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.