University of Illinois Extension

Salad with Poppy Seed Dressing

1 bunch fresh spinach, washed and broken into bite-size pieces
8 slices for bacon, fried and crumbled
3 hard boiled eggs, sliced
8 fresh large mushrooms, cleaned and sliced
1 small can sliced water chestnuts
½ c walnuts, chopped coarsely
1 c shredded cheddar cheese

Layer all salad ingredients in large bowl with cheese sprinkled over top.

Dressing:
2/3 c white vinegar
1 c sugar
2 tsp salt
1 tsp dry mustard
2 c olive oil

Mix first 4 ingredients well in blender, slowly add the oil.  Add 2 T poppy seeds to complete blending the dressing

Nutritional Information: Servings: 8, Amount/Serving: Calories 851, Total Fat 73g, Sat. Fat 13g, Cholesterol 115mg, Sodium 1470mg, Total carbohydrates 30g, Sugars 29g, Dietary Fiber 3g, Protein 18g, Calcium 209mg, Vitamin D 28IU.