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Spinach Salad Recipe

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This recipe for Spinach Salad, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Bednar
Added: Tuesday, February 8, 2011


1 head iceberg lettuce
1 bunch spinach
3/4 lb. sliced mushrooms
3/4 lb. grated swiss cheese
1 sliced red onion
1 lb. bacon cooked and crumbled
1 cup mandarin oranges
1 cup slivered almonds
5 Tbs. sugar
1 Tbs. butter

Poppy Seed Dressing

3/4 Tbs. poppy seeds ( I use 1/2 Tbs.)
1/3 cup white vinegar
3/4 cup oil ( I use olive oil)
1/3 cup sugar
1/4 cup grated onion ( I add 1/4 of a small onion and chopped in blender rather than grated it.)
3/4 tsp. salt
2 Tbs. prepared mustard ( I use 1 Tbs.)

Blend all ingredients in the blender.
I doubled the recipe for the dressing.

Melt butter in fry pan and stir in sliced almonds. Add sugar and cook over low heat, stirring constantly until the sugar is caramelized. Pour out on aluminum foil to cool. Separate clusters while the nuts are cooling.

Mix lettuce spinach, mushrooms, cheese, and onions together. Spread bacon, oranges, and almonds on top.




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