Spinach Salad

From the kitchen of DeeAnn Ludwig

½ tablespoon poppy seeds
¾ cup white vinegar
1 ½ cups oil
¾ cup sugar
1 ½ tablespoon grated onion
1 ½ tablespoon salt
¾ teaspoon dry mustard
¾ pound mushrooms
1 purple onion cut in half and sliced

1 package spinach
1 head romaine lettuce, washed and torn
¾ pound Monterey Jack cheese grated
1 cup cottage cheese
½ pound bacon, friend and crumbled

Prepare the dressing the night before. Marinate then onion and mushrooms in dressing over night.

Toss ingredients and serve.

Mandarin Salad

From the Colorado Cache Cookbook


This is one of my all time favorite salads!

½ cup sliced almonds
3 tablespoons sugar
1 head romaine lettuce
2 whole green onions, chopped
1 (11 ounce) can mandarin oranges, drained

Dressing:
½ teaspoon salt
Dash pepper
¼ cup oil
1 tablespoon chopped parsley
2 tablespoons sugar
2 tablespoons vinegar
Dash of Tabasco sauce



In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in air-tight container. Mix all dressing ingredients and chill. Mix lettuce and onions. Just before serving add almonds and oranges. Toss with dressing.