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.
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)
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.