spinach salad with mushrooms and bacon

This recipe makes a large amount of salad dressing, so you might want to halve the recipe for the dressing. Part of the recipe calls for onion juice. You will need a yellow onion to make the onion juice. To me that's a marker of an old recipe, like how cider vinegar has been fairly popular the first decade of the 2000s.

• 4 bunches spinach

• 1 package sliced mushrooms

• 5-6 pieces of bacon

• 1/4 cup sugar

• 1 tsp dry mustard

• 1/3 C cider vinegar

• 1 tbsp poppy seeds

• 1 tsp salt

• 1 tbsp onion juice

• 1 C safflower oil

1. Wash the spinach thoroughly and place it in a bowl. Remove the stems.

2. Fry the bacon until crisp. Then crumble the bacon.

3. Rinse the mushrooms. Slice if needed.

4. Add the mushrooms and bacon crumbles to the spinach. Toss the salad.

5. To make the onion juice, toss some onion into a food processor and pulse it to a pulp. Squeeze the pulp to get the onion juice. You can finely grate onion over a bowl to get the juice or squeeze cut up bits through a garlic press.

6. Mix together the sugar, dry mustard, cider vinegar, poppy seeds, salt, onion juice, and safflower oil. Shake it well and put it in the refrigerator to chill.

7. When serving the spinach salad, remove the salad dressing from the fridge and shake immediately before serving.

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