Spinach Salad

I got this recipe from Ken's Grandma Downey. It originated from Ricks College, aka BYU Idaho. I just loved it. Perfect for a family get together.

Leaf lettuce                         ½ lb. Cooked, crumbled bacon
1 bunch spinach                    1 c. mandarin oranges, drained
3/4 lb. Sliced mushrooms         ½ c. slivered almonds
3/4 lb. Grated Swiss cheese     3 T. sugar
1 red onion, sliced

Mix first 5 ingredients.  Cook sugar and almonds over low heat until light brown. 

Sprinkle bacon, almonds and oranges over top.  Serve with Poppy Seed Dressing.

Poppy Seed Dressing:

3/4 T. poppy seeds                1 T. grated onion
1/3 c. white vinegar               3/4 tsp. salt
3/4 c. oil                              2 T. prepared mustard
1/3 c. sugar

Put above ingredients into blender and mix for 1 to 2 minutes.  This keeps dressing

from separating.  Serve with Spinach Salad.  Or you can mix the dressing into the salad right before serving.