Spinach Salad

I am a picky eater.  But boy do I love this Spinach Salad With Sugared Almonds and Poppy Seed Dressing, but we just call it Spinach Salad.  It is definitely something new and refreshing compared to your regular, iceburg lettuce, tomato, and ranch dressing salad.  Don’t be scared, it is still super simple to make!

We had this at Thanksgiving this year, but it is yummy all year long.  Your friends will be so impressed that you made your own sugared almonds and dressing (like it’s really that hard!  But don’t tell them that!)

{Spinach Salad}
1 head lettuce

1 bunch spinach

3/4 lb. sliced mushrooms

3/4 lb. grated Swiss or Mozzarella Cheese

1 red onion

1/2 lb. bacon, cooked and crumbled

1 cup mandarin oranges, drained

1/2 cup slivered almonds

3 Tbsp. sugar

 

 

{Dressing}


3/4 Tbsp. poppy seeds

1/3 Cup White vinegar

3/4 cup oil

1/3 cup  sugar

1 Tbsp. grated onion (opt)

3/4 tsp. salt

2 Tbsp. prepared mustard

 

{Directions}

Cook sugar and almonds over low heat until light brown. 

Mix first 5 ingredients; sprinkle almonds, bacon, and oranges over the top.  Serve with Poppy seed dressing. 

 

{A few things to note}

The oranges can make things a little soggy so add them at the last minute.

I always double the almonds and sugar because they make this salad so yummy and special.

But watch the almonds very carefully when you are cooking them, once the sugar starts to get brownish and forms little clumps things go quickly and burned almonds and sugar stink!

It is super delicious to add Crasins and/or strawberries.

This makes a ton of dressing, we fed eight people at Thanksgiving and we hardly made a dent in the dressing.  But it keeps well in the fridge.

 

 

{Photos Courtesy:  Food.People.Want}