Spinach Salad

1 Head of Lettuce, Chopped

1 Bunch of fresh Spinach, washed and dried

1 Cup Mushrooms

1 Cup Monterey Jack Cheese

1 Purple Onion (thin rings)

½ lb. Bacon, cooked and crumbled (add just before serving)

1 Can Mandarin Oranges, drained

½ Cup slivered almonds

3 TBSP.  Sugar

DRESSING:

1 Cup Sugar

2 tsp. Dry Mustard

2 tsp. Salt

2/3 Cup Red Wine Vinegar

3 TBSP. Onion Juice (red onion pureed in blender)

1 ½ Cup Oil, added slowly

3 tsp. Poppy seeds

Mix all ingredients except for bacon, oranges and almonds.  Add just before serving.  Place almonds and sugar in a saucepan over low to medium heat until caramelized.  Scrape into a plastic bowl to avoid sticking to the pan.  Crumble over the top of the salad just before serving.

Mix all dressing ingredients in blender and refrigerate for at least one hour.