Orange Spinach Salad

• 1/4 cup sugar
• 1/2 cup slivered almonds
• 1 bunch romaine, torn
• 1 package (6 ounces) fresh baby spinach
• 1/2 pound sliced fresh mushrooms
• 3 cups shredded Swiss cheese
• 1 medium red onion, sliced
• 1/2 pound sliced bacon, cooked and crumbled
• 1 can (15 ounces) mandarin oranges, drained
• 1/3 cup white vinegar
• 1/3 cup sugar
• 1/4 cup finely chopped onion
• 2 tablespoons Dijon mustard
• 3/4 teaspoon salt
• 3/4 cup canola oil
• 2 teaspoons poppy seeds

1. 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.
2. In a large bowl, combine the romaine, spinach, mushrooms, cheese, red onion, bacon and oranges.
3. 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.
4. Pour dressing over salad and toss to coat. Sprinkle with sugared almonds. Serve immediately.

sugar, almonds, romaine, baby spinach, mushrooms, swiss cheese, red onion, bacon, mandarin oranges, white vinegar, sugar, onion, mustard, salt, canola oil, poppy seeds

Taken from www.tasteofhome.com/recipes/orange-spinach-salad/ (may not work)