Spinach Salad 3

We always serve this one at Christmas - it is pretty with the pomegranates on top.

SALAD
1 head of lettuce
Spinach
1/2-3/4 lb. swiss cheese (grated)
1/2-3/4 lb. bacon, fried crisp and broken up
1 pomegranate (seeds)

DRESSING
2 tsp. poppyseeds
3/4 cup white vinegar
3/4 cup sugar
1 1/2 cup oil
3/4 T dry mustard
1 1/2 tsp. salt
1/2 cup red onions (sliced thin)

1. Mix all dressing ingredients except onion in blender.  Then add onion and marinate overnight.
2. Assemble individual servings on salad plates.  Drizzle with dressing and top with pomegranate seeds.

Spinach Salad 2

SALAD
Spinach
Red onions
Cucumber, peeled, sliced, and quartered
Mushrooms, sliced
Bacon bits
Asiago cheese
Feta cheese
Glazed pecans (3 T butter, 1/2-3/4 cup brown sugar, 1/2 cup pecans)
Seasoned croutons

DRESSING
1 cup oil
3/4 cup sugar
1/3 cup cider vinegar
1 T dry mustard
1 tsp. salt
1 T + 1 tsp dry minced onion
1 T poppyseed

1. Combine dressing ingredients and chill.
2. To make the pecans, combine pecans, brown sugar, and butter in a small skillet.  Heat over low-medium heat just until the butter melts and combines with the brown sugar and begins to adhere to the nuts - use a spoon to scrape the butter/sugar mixture onto the pecans.  Remove to a plate and let cool.  The sugar will stay crumbly.
3. Assemble salad and add dressing just before serving (you won't need even half of the dressing).

Spinach Salad 1

This is my go-to spinach salad.  I make the dressing and it keeps in my fridge for at least a month.

SALAD
Spinach
Diced Avacado
Diced Fruit (Any combination of the following:  Berries, Pears, Grapes, Nectarines, Mango)
Crumbled Cheese (Feta or Blue Cheese)
Candied Walnuts (sugar + walnuts)

DRESSING
1/2 cup balsamic vinegar
1/4 cup apple cider vinegar
2/3 cup vegetable oil
2/3 cup sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1/3 cup jam or jelly (I like orange marmalade or plum)
1 T poppyseeds

1. Combine dressing ingredients and chill.
2. To make the candied walnuts, place chopped walnuts (1/2 cup) and sugar (2 T) in a skillet and turn heat to medium-high.  When sugar begins to melt, start to stir and continue stirring until the sugar is carmelized and the walnuts are nicely browned.  Let cool on a plate or piece of foil.  Once cooled, break into pieces.
3. Assemble the salad and drizzle with dressing just before serving.  Caution: A little of this dressing goes a long way - only use a little bit and add more if needed.