Ingredients
4 cups fresh baby spinach4 cups torn iceberg lettuce1-1/2 cups sliced fresh mushrooms1/2 pound bacon strips, cooked and crumbledDRESSING:1/4 cup red wine vinegar1/4 cup chopped red onion3 tablespoons sugar3/4 teaspoon salt1/4 teaspoon ground mustard1/2 cup canola oil1-1/2 teaspoons poppy seeds
Preparation
In a large bowl, combine spinach, lettuce, mushrooms and bacon. Place vinegar, onion, sugar, salt and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds.
Divide salad among 6 plates; drizzle with dressing.
