The sweetest person you will ever, ever ever ever meet is my cousin Shanna. She also, (of course- because this blog pertains to all things food) always has such yummy recipes. Well, all of my cousins, and aunts do for that matter. My Grandma somehow instilled this foodieness in all of us. I love getting together with them, and eating, then stealing their recipes.
SOOO one Sunday evening my hubby and I left our college apartment and drove up to Shanna’s for dinner where she served me this spinach salad with some chicken cordon bleu. It was like, the best fanciest meal that I had had in a very long time. I asked for her spinach salad recipe went home, invited my friends over (one at a time) and (tried to impress everyone) made the fancy dinner for them. When I’m asked to bring a “green salad” to dinner- I bring this. It’s been my go-to recipe for years. The dressing is killer- you can use it on any kind of salad, but seriously with bacon?
Can’t. Go. Wrong. its always it a hit!
The dressing needs to be mixed often…oil and vinegar separates fast! Its easiest if you make it in a bottle with a lid. I had a bottle of Huberts Lemonade sitting on my counter, and ironically…seriously here- I had goo gone on my counter. so I took off the stickers and used a little goo-gone to get off the glue and wa-la. a cute little dressing container.
It’s best if you make the dressing first and let the flavors merry.
Make your salad, and right before devouring- pour dressing over.
- 1 big bag baby spinach
- 1 head lettuce
- 1/2 lb. grated swiss
- 1/2 lb. bacon- cooked, crumbled
- 1lb mushrooms
- optional- tomatoes, carrots, cucumbers, sliced purple onions
- 1 Tbs poppy seeds
- 3/4 cup oil
- 3/4 tsp grated purple onion
- 1/2 tsp dry mustard
- 1/3 cup red wine vinegar
- 1/4 c sugar
- 3/4 tsp salt
- 1. Prepare poppyseed dressing by mixing ingredients together well. Try to let the dressing have some time to merry together.
- 2. In a separate bowl combine salad ingredients in a large bowl.
- 3. Pour dressing over salad just before serving