2760. BACON and EGG SPINACH SALAD with POPPY SEED DRESSING

yields 10-12 servings 


Poppy Seed Dressing 
1/3 cup red wine vinegar 
1/2 teaspoon dried tarragon 
3/4 teaspoon ground dried mustard 
2 teaspoons salt 
3 tablespoons yellow onion, finely minced 
2/3 cup sugar 
1 tablespoon poppy seeds 
1 cup canola oil

Bacon and Egg Salad 
12-15 oz baby spinach 
4-6 slices crisp bacon, crumbled 
4 hard-boiled eggs, sliced 
1 small or 1/2 large red onion, sliced very thin 
1 cup thinly sliced button mushrooms, about 5-6 medium 
1/2 cup dried cranberries 
1 cup grated Monterey Jack cheese, (4 ounces) 
1/2 cup candied walnuts

Combine all the dressing ingredients in a jar with a tight fitting lid and shake to combine. Or add to a food processor and while processing, slowly add the oil. In this case the onion could be coarsely chopped as it will become fine during processing. Place the spinach, bacon, eggs, red onion, mushrooms, cranberries, cheese and walnuts to a large bowl. Pour dressing over all and gently toss. May save some eggs and bacon to garnish top of salad.


bacon recipe courtesy of: Helen Horton, Saucy Cuisine, September 3, 2011