I've discovered that homemade salad dressings are better than store bought. They usually contain less sodium and fat, not to mention, they don't sit in the refrigerator for months. I'm sure most people discovered this a long time ago. It just takes me awhile longer! DUH! Today's salad comes from the current issue of TASTE OF HOME. It would be great to take to covered dish events or serve at home when entertaining.
SPINACH SALAD WITH POPPY SEED DRESSING
4 cups fresh baby spinach
4 cups torn iceberg lettuce
1 1/2 c. sliced fresh mushrooms
1/2 lb. bacon strips, cooked and crumbled (I will probably use the bacon crumbles that are prepackaged at the grocer)
DRESSING:
1/4 c. red wine vinegar
1/4 c. chopped red onion
3 tbsp. sugar
3/4 tsp. salt (I will omit or cut the amount)
1/4 tsp. ground mustard
1/2 c. canola oil
1 1/2 tsp 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 6 plates; drizzle with dressing.
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