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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