Spinach Salad with Poppy Seed Dressing

Spinach Salad

Grilled Chicken
1 lb. fresh spinach
1/2 lb. fresh mushrooms sliced
3 hard boiled eggs, chopped
12 oz. bacon, cooked and crumbled (not too small)
½ red onion sliced thinly
Poppy seed dressing (recipe follows)

Removed stems from spinach and wash several times in cold water. Drain and refrigerate at least 2 hours. At serving time, fill bowl with spinach and arrange mushrooms, onions, and chopped eggs on top. Sprinkle cooked bacon pieces over all and top with a generous amount of poppy seed dressing. Toss to coat.

Poppy Seed Dressing

1 cup canola oil
1/2 cup red wine vinegar
1/2 cup sugar
1 tsp. salt
1/2 Tbsp. dry mustard or 1 tsp of Dijon Mustard
1/2 Tbsp. garlic powder
1/4 tsp. black pepper
1 Tbsp. poppy seeds

Mix all ingredients; using whisk, whip until thoroughly blended. Let rest 10 minutes and whip again. Stir before using. I like to put mine in a mason jar and shake. If you'd like to marinade the onions and mushrooms in the dressing it is delicious. Dressing keeps at least 2 weeks in refrigerator.