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Chicken Spinach & Poppy Seed Salad Recipe

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This recipe for Chicken Spinach & Poppy Seed Salad, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heidi Lee
Added: Saturday, July 22, 2006


1 head romaine lettuce, bite size pieces
1 bunch spinach, bite size pieces
1/2 red onion, quartered and sliced
1 lb. swiss cheese, shredded
1 lb. bacon, cooked , cut 1 pieces
2-3 chicken breasts, cooked and sliced
1/2 c. sugar
1/2 c. sliced almonds

1 c. sugar
2/3 c. red wine vinegar
1 1/2 c. oil, (not olive oil)
2 tsp. dry mustard
3 T. poppy seeds
2 tsp. salt

Prepare candied almonds as follows: Place sugar in hot pan until it begins to melt (be careful not to burn). Once melted sugar is hot, add almonds, stirring continually until coated. Pour onto wax paper to cool. Break into small pieces.

All salad ingredients but the almonds may be assembled ahead of time and refrigerated. Blend all dressing ingredients together until smooth and refrigerate. Mix prior to serving.Toss with dressing immediately before serving.




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