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Spinach Salad with Poppy Seed Dressing

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 6 servings (1 cup dressing).
This salad has been a family favorite for a while! I love to bring this to parties or simply eat as a wonderful lunch or side dish. —Nikki Barton, Providence, Utah

Ingredients

  • 4 cups fresh baby spinach
  • 4 cups torn iceberg lettuce
  • 1-1/2 cups sliced fresh mushrooms
  • 1/2 pound 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

Directions

  • 1. 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.
  • 2. Divide salad among 6 plates; drizzle with dressing.

Nutrition Facts

1-1/2 cups with about 2 tablespoons dressing: 280 calories, 24g fat (3g saturated fat), 14mg cholesterol, 557mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 6g protein.

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