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Spinach Salad with Poppy Seed Dressing Recipe

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This recipe for Spinach Salad with Poppy Seed Dressing is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SALAD:

fresh baby spinach
cherry tomatoes, halved
4 hard boiled eggs, chopped
1 can French fried onion rings
8-10 slices of bacon, cooked crisp and crumbled



DRESSING:

1 1/2 c sugar
2 tsp. dry mustard
2/3 c. vinegar
1 small finely chopped red onion
2 c. salad oil
3 T. poppy seeds
Directions:
Directions:
Toss all salad ingredients together in big bowl. Blend all dressing ingredients and then add poppy seeds. Pour desired amount of dressing over salad and mix together. Extra dressing will keep in fridge for 2-3 weeks.
Personal Notes:
Personal Notes:
Thanks to Amy Van Dalen for this great recipe that we have enjoyed as an entree (just add grilled chicken!) many summer evenings at Birch Bay!

 

 

 

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