Spinach Salad with Poppy Seed Dressing
4 cups fresh baby spinach
4 cups torn iceberg lettuce
1-1/2 cups sliced fresh mushrooms
1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
Dressing:
1/4 cup red wine vinegar
1/4 cup chopped red onion
3 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon ground mustard
1/2 cup canola oil
1-1/2 teaspoons poppy seeds
In a large bowl, combine spinach, lettuce, mushrooms and bacon. Place vinegar, onion, sugar, salt and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds. Divide salad among six plates; drizzle with dressing. Makes 6 servings (1 cup dressing).
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