Ingredients
1/4 cup sugar1/2 cup slivered almonds1 bunch romaine, torn1 package (6 ounces) fresh baby spinach1/2 pound sliced fresh mushrooms3 cups shredded Swiss cheese1 medium red onion, sliced1/2 pound sliced bacon, cooked and crumbled1 can (15 ounces) mandarin oranges, drainedPOPPY SEED DRESSING:1/3 cup white vinegar1/3 cup sugar1/4 cup finely chopped onion2 tablespoons Dijon mustard3/4 teaspoon salt3/4 cup canola oil2 teaspoons poppy seeds
Preparation
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.
In a large bowl, combine the romaine, spinach, mushrooms, cheese, red onion, bacon and oranges.
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.
Pour dressing over salad and toss to coat. Sprinkle with sugared almonds. Serve immediately.
