This is a long time family favorite originating from the kitchens of old Ricks College in Rexburg, Idaho. It is always a hit at any party.1 lb of baby Spinach or a mix of Spinach and other Green Leafy Lettuce 1 cup of fresh Mushrooms, sliced 3/4 lb of Swiss Cheese largely grated 1/2 Red Onion sliced thin 1/2 lb Bacon, cooked and crumbled 1 cup mandarine oranges or “Cutie” sections 1/2 cup Slivered Almonds or halved Pecans 3 Tbs Honey
Over med heat stir the nuts and honey until carmelized. Set aside. Toss all the ingredients with the dressing put nuts over the top.
Variations:Pomegranate seeds Strawberries Washed Cottage Cheese Sliced Green Onions
Dressing 1: Poppyseed1 Tbs Poppyseeds 1/3 cup Real Maple Syrup 1/3 cup White Balsamic or Apple Cider Vinegar 1/4 cup Green Onion, Chopped (may leave out if using purple onion in salad) 1/2 cup Olive Oil 1 tsp Salt 2 Tbs prepared Yellow Mustard Mix and refrigerate
Dressing 2: Creamy Poppyseed1/4 cup Real Maple Syrup 2 Tbs Honey (optional) 1/2 cup Homemade Mayo or 1/2 cup plain Yogurt 1 Tbs Poppyseeds 2 Tbs Golden Balsamic or Apple Cider Vinegar 1/4 cup Milk Variation: Add 1/2 cup fresh Cranberries to the Dressing and blend well.
Dressing 3: Raspberry Dressing1/2 cup Homemade Mayo or 1/2 cup plain Yogurt 1 Tbs Golden Balsamic Vinegar 1 Tbs Pomegranate Balsamic Vinegar 1 Tbs Poppyseeds 2 Tbs Real Maple Syrup 1/4 Raspberry Jam or Frozen Raspberries
Dressing 4: My Favorite (today)
1 Tbs Golden Balsamic Vinegar
1/4 cup Homemade Mayo
1/4 cup Young (12 hour) Kefir
Juice of two Oranges
2-3 Tbs Lemon infused Olive Oil
Love it over spinach and butter lettuce with toasted coconut on top!