Leola’s Spinach Salad

Leola’s Spinach Salad

1-pound spinach-remove stems
1-pound iceberg lettuce-chilled (Leola used Romaine)
3/4 pound Swiss Cheese-grated
3/4 pound bacon-cooked and crumbled

Dressing

1/2 cup white vinegar
1 ½ t onion-grated (a little more)
1-cup salad oil
1 ½ t salt
1/4 -1/2 cup sugar (Leola uses ½ cup)
¾ t dry mustard
1 ½ t poppy seeds

Toss all salad ingredients together in a large bowl. Combine dressing ingredients, except poppy seeds, in a blender and blend until smooth. Add poppy seeds and blend on a few short burst until mixed in but not pureed. Pour over salad and toss.

Leola Kempton Wadell

I prefer iceberg lettuce over Romaine
Karen Kempton Griffin