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| |
| 1 bag |
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Fresh Spinach |
|
| 3/4 lb |
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Swiss cheese, grated |
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| 1 cup |
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Croutons |
|
| 1 can |
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Olives, sliced |
|
| 8 oz |
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Mushrooms, fresh, sliced |
|
| 2 can |
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Mandarin oranges, chilled |
|
| 1 head |
|
Lettuce |
|
| 1/2 lb |
|
Bacon, cooked, crumbled |
|
| 1 |
|
Cucumber, sliced |
|
| 1 |
|
Red pepper, chopped |
|
| 3/4 cup |
|
White vinegar |
|
| 1-1/2 cups |
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Salad oil |
|
| 1-1/2 tsp |
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Salt |
|
| 1-1/2 tbs |
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Poppy seeds |
|
| 1/2 cup |
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Sugar |
|
| 3/4 tsp |
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Dry mustard |
|
|
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| |
| 1 |
Combine spinach, cheese, croutons, olives, mushrooms, oranges, lettuce, bacon, cucumber and red pepper. |
| 2 |
In a separate bowl combine vinegar, oil, salt, poppy seeds, sugar and dry mustard. |
| 3 |
Just before serving add dressing to salad.
Add Alfalfa sprouts for a variation. |
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| |
| Recipe Source |
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Author: Suzanne Pearson |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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