Recipe
Ingredients for salad
¼ head iceberg lettuce
4 cups of baby 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 for Dressing
2 teaspoons poppy seeds
¼ cup white vinegar
¼ cup oil
1 ½ Tablespoon sugar
¼ teaspoon salt
1 ½ teaspoon mustard
Directions
Set parchment paper aside for the almonds to cool on.
Cook and stir almonds and sugar in a small pan over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer the almonds to the parchment paper to cool completely, and set aside
Slice onions very thin add to a large bowl
Rinse lettuce and rip into bite-sized pieces, add it to the same large salad bowl.
To the same bowl, add spinach, bacon crumbles, drained oranges, and cranberries. Toss all together and set aside.
In a small mixing bowl, whisk together all the ingredients for the dressing.
Plate the salad, sprinkle the sugar-coated almonds on top, and drizzle with the dressing.