Recipe
Ingredients-Salad
¼ head iceberg lettuce
¼ lb spinach
¼ cup red onion
¼ cup bacon cooked & crumbled
¼ cup of mandarin oranges
¼ cup dried cranberries
¼ cup slivered almonds
1 ½ Tablespoon sugar
Ingredients-Dressing
1 Tablespoon poppy seeds
¼ cup white vinegar
¼ cup oil
1 ½ Tablespoon sugar
¼ teaspoon salt
1 ½ teaspoon mustard
Directions
1) Line a baking sheet with waxed paper.
2) Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer the almonds to the lined baking sheet to cool completely. set aside
3) Slice onions
4) In a large bowl add the iceberg lettuce that is ripped into bite-sized pieces, red onion, bacon, oranges, and cranberries. Toss and set aside.
5) In a small mixing bowl, whisk together all the ingredients for the dressing.
6) Plate the salad, sprinkle the sugar-coated almonds on top, and drizzle with the dressing.