"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Paige's Sweet Spinach Salad Recipe

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This recipe for Paige's Sweet Spinach Salad, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melanie Hunsaker


1/2 Tbsp. poppyseeds
1/4 c. white vinegar
1/2 c. vegetable oil
1/4 c. sugar
1/2 tsp. salt
1/4 tsp. dry mustard

1 bag baby spinach
1 bag romaine lettuce
1/4 lb. grated swiss cheese
1/2 bottle real Hormel bacon pieces
1 purple onion, sliced
fresh mushrooms, sliced
1 can mandarin oranges, drained

2 Tbsp. sugar
1/2 c. slivered almonds

Put all the dressing ingredients into a sealed container and shake to mix well. Mix in onions and mushrooms and leave in refrigerator to marinate for 2 hours.

To make nuts, toast almonds in sugar over medium heat, stirring continuously until sugar is melted and almonds are lightly toasted.

When ready to serve, mix nuts, dressing, and all other ingredients.

Personal Notes:
Personal Notes:
This salad is incredible, but has a very short "shelf life," so don't mix everything together until right when you're ready to eat.




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