Jonna's Fab Salad

I have been away from the computer most of this week while I enjoy lots of uninterrupted time with my family during spring break. I thought I’d take a few minutes to share a recipe, but I probably won’t be posting again until Monday. Don’t forget to enter the giveaway below if you haven’t yet! As soon as I saw Jonna’s favorite salad at Just Get Off Your Butt and Bake, I knew I was going to make it. I love salad. It’s the first thing I look for on a menu when I eat out. Since I was making a salad to take to my parents’ for Easter Sunday dinner, I decided to give this one a try. I have made similar salads before, but this dressing was new. It was a delicious addition to the plate FULL of goodies. I recieved lots of compliments on this salad.

I added less than a tablespoon of mustard to the dressing, but that was the only change to the dressing. (Jonna recommends adding the oranges shortly before serving.) I did use the mushrooms for the salad (even though Jonna doesn’t) and I threw in some dried cranberries because I love them in salad. I served the bacon (which I didn’t put on my salad) and the almonds (which I DID have) on the side since there are some people who wouldn’t/can’t have them. I absolutely inhaled this salad. I had it on the side with some juicy turkey my mom made and other yummy side dishes, but I will be eating this as a main dish with a roll soon.

Jonna's Fab Salad
1 head lettuce
1 bunch spinach
3/4 lb. sliced mushrooms
3/4 lb. grated Swiss or Mozzarella Cheese
1 red onion
1/2 lb. bacon, cooked and crumbled
1 c. mandarin oranges, drained
1/2 c. carmelized toasted almonds (see below for instructions)

Dressing:
3/4 T. poppy seeds
1/3 c. White vinegar
3/4 c. oil
1/3 c. sugar
1 T. grated onion (opt)
3/4 t. salt
2 T. prepared mustard

Cook sugar and almonds over low heat until light brown. Mix first 5 ingredients; sprinkle almonds, bacon, and oranges over the top. Serve with Poppy seed dressing. I even made my own caramelized roasted almonds like Jonna. It was the first time making them and I'm not sure if they turned out exactly right, but I liked them.

Toss 1/2 cups of slivered Almonds and 3 Tablespoons sugar over low heat until light brown.