Spinach Salad With Poppy Seed Dressing
"I like this salad because it isn't fruity like many spinach salads out there. My cousin always brings this to family dinners and everybody loves it, even the ones that don't like spinach! Be sure to make the dressing the night before! The original recipe called for 1 lb. of swiss cheese. I think that's a bit much and usually make it with 1/2 lb."
photo by Pismo
- Ready In:
- 8hrs 15mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
-
Dressing
- 1 1⁄2 teaspoons salt
- 3⁄4 cup white vinegar
- 1 1⁄2 cups oil
- 1⁄2 cup sugar
- 1 tablespoon poppy seed
- 1 teaspoon dry mustard
-
Salad
- 1⁄2 red onion, sliced thinly
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 - 1 lb swiss cheese, grated
- 1 lb bacon, cooked and crumbled
- 2 bunches spinach (I use a 10oz bag)
directions
- Note for Dressing: This makes a lot, I usually only use about half.
- Mix the dressing ingredients together and refrigerate overnight. Very important!
- Toss salad ingredients together and mix in dressing just before serving.
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Reviews
-
Great salad with bacon, mushrooms and swiss cheese. Husband approved big time! -
I have been looking for this recipe everywhere!! My Aunt makes it for all of the family dinners and it is our favorite. I haven't been able to find my recipe for the vinaigrette though. Thanks!! -
This was a little sweet for us, even though I cut the ingredients down to 1/2 cup oil, 1/3 sugar and 1/4 vinegar. Thanks for the recipe though. -
I made only the dressing, using only 1/2 c olive oil and 1/3 c sugar. I also used 1 1/2 t. dry mustard and 2 T. poppy seed. I enjoyed the dressing very much. I look forward to trying the salad on a day that I can afford the calories. I bet it is devine! -
Dh commented that I can make this salad "any day or *every* day" if I want . . . he liked it that much! Made it for a special dinner party and the guests (old and young) loved it too. The key is that all the flavors are so distinct and yet meld perfectly. Left out the red onion. Made the dressing in the morning and threw the rest together just prior to dinner. We have since made it again and added cooked chicken breast to it as a one-bowl salad meal. Note - I do only use 1/3 of the dressing ingredients to make a batch of the dressing and find that it covers an entire salad sufficiently for our tastes (ie approx. 1/2 c. oil, 1/4 c. vinnegar, etc.)
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RECIPE SUBMITTED BY
Pismo
Layton, 84
<p>I live here in Utah with my wonderful husband & daughter. <br /> <br />I've been cooking since I was a kid, but really started to get interested in it over the last few years. I'm best at desserts and baking, but like to make just about anything. I especially love to entertain and cook for others. I'm not a picky eater and will try anything once. I'm always making new recipes so it's pretty rare if I make anything twice. These days cooking has me taking on a new challenge to find things that a picky 2 year old will eat and my husband and I will eat as well. It's not always easy but the successes are definitely worth the effort!</p>
