SPINACH SALAD WITH CARAMELIZED ALMONDS

SPINACH SALAD WITH CARAMELIZED ALMONDS image

Yield 6-8 first course servings

Number Of Ingredients 9

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1 bag of spinach, washed and dried
6-8 bacon slices, cooked and crumbled, reserving drippings for dressing.
Red onion, sliced (add amount to your own taste)
6 eggs, cooked and sliced
1 cup fresh mushrooms, sliced
1 cup of mozzarella cheese (I usually put more), grated
1 small can of mandarin oranges, drained
carmelized almonds-instructions to follow
Ingredients for dressing in preparation guidelines*

Steps:

Toss all above ingredients in a large salad bowl. Top with dressing, JUST BEFORE serving, and toss. Dressing: Fry bacon till crisp. Reserve 2 tablespoons drippings, or more if desired. Stir in 2 tablespoons of cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon white sugar and a pinch of dry mustard. Stir into drippings. Gradually stir in 1 cup of sour cream (I use light) and 1/3 cup of mayo (I use Miracle Whip). Cover and chill for at least one hour. Caramelized almonds: In frying pan on med. heat, put 1/2 cup of sliced almonds, and approx. 2-3 tablespoons of white sugar. Stir continually until sugar is melted and the almonds have turned a wonderful caramel color. Remove to a plate to cool. Break in to pieces if stuck together, and toss with salad. I usually save out a bit of extra almonds and grated mozza to add to the top, too just before serving. Dressing option: Poppyseed dressing is absolutely wonderful with this salad, too