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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 21 |
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The combination of mustard-onion dressing with juicy oranges, cheese and crunchy sweet almonds is a joy for every taste bud! We eat this salad several times a week. âJenn Rytting, West Jordan, Utah Ingredients:
1/4 cup sugar |
1/2 cup slivered almonds |
1 bunch romaine, torn |
1 package (6 ounces) fresh baby spinach |
1/2 pound sliced fresh mushrooms |
3 cups (12 ounces) shredded swiss cheese |
1 medium red onion, sliced |
1/2 pound sliced bacon, cooked and crumbled |
1 can (15 ounces) mandarin oranges, drained |
poppy seed dressing: |
1/3 cup white vinegar |
1/3 cup sugar |
1/4 cup finely chopped onion |
2 tablespoons dijon mustard |
3/4 teaspoon salt |
3/4 cup canola oil |
2 teaspoons poppy seeds |
Directions:
1. In a small heavy skillet, melt sugar over low heat. Add almonds and stir to coat. Cook and stir 3-5 minutes or until golden brown. Spread onto a greased sheet of foil; break apart if necessary.
2. In a large bowl, combine the romaine, spinach, mushrooms, cheese, red onion, bacon and oranges.
3. For dressing, in a blender, combine the vinegar, sugar, onion, mustard and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds.
4. Pour dressing over salad and toss to coat. Sprinkle with sugared almonds. Serve immediately. Yield: 16 servings (1 cup each).
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