BYU-I Spinach Salad

Spinach Salad:

1/2 bunch of fresh spinach

1/2 head of romaine lettuce

1/2 red onion

1/2 cup of sliced mushrooms

1/2 can of mandarin oranges, drained

1/4 pound of bacon, cooked and crumbled

1/4 cup sugared almonds

1/4 cup shredded Swiss cheese

Mix lettuce, spinach, and mushrooms together. Sprinkle bacon oranges, and almonds on top. Top with red onion rings. Serve with poppy seed dressing. Don't add the dressing, bacon, or almonds until ready to serve. Serve chilled.

Sugared Almonds for Spinach Salad:

1/4 cup slice almonds

1 1/2 T sugar

1 T melted butter

Preheat oven at 350. Blend sugar and butter well. Coat almonds and spread them on a baking sheet. Bake at 350 for 10-15 minutes. Stir after 7 min. When lightly browned remove from oven. Loosen nuts with metal spatula and let them cool completely.

Poppy Seed Dressing for Spinach Salad:

1/2 cup white vinegar

1/2 cup sugar

2 t. poppy seeds

1/2 t. salt

1 T. pureed onion

1 T. prepared mustard

1 cup vegetable oil

Mix all ingredients (except oil) until sugar is dissolved. While beating on high speed drop 2-3 drops of oil into mixture. Gradually add remaining oil in a thin stream to complete emulsification.