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Spinach Salad


  • 1/4 cup sugar
  • 1/2 cup slivered almonds
  • 1 bunch romaine, torn
  • 1 pkg. (6 oz.) fresh baby spinach
  • 1/2 lb. sliced mushrooms (fresh)
  • 3 cups shredded Swiss cheese (12 oz.)
  • 1 medium red onion, sliced
  • 1/2 lb. sliced bacon, cooked and crumbled
  • 1 can mandarin oranges, drained

Poppy Seed Dressing:

  • 1/3 cup white vinegar
  • 1/3 cup sugar
  • 1/4 cup finely chopped onion
  • 2 Tbsp. Dijon mustard
  • 3/4 tsp. salt
  • 3/4 cup canola oil
  • 2 tsp. poppy seeds


In a small heavy skillet, melt sugar over low heat. Add almonds and stir to coat. Spread onto a greased sheet of foil; break apart if necessary.

In a large bowl, combine the romaine, spinach, mushrooms, cheese, red onion, bacon and oranges.

For dressing, in a blender, combine the vinegar, sugar, onion, mustard and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds.

Pour dressing over salad and toss to coat. Sprinkle with sugared almonds. Serve immediately.

Source: A friend, Julie

By Raymonde from North Bay, Ontario

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