POPPY SEED SALAD DRESSING Lynne Snyder—Originally from Lael Ruffneer

Trent and Taylor always requested this dressing for their birthday dinners. It's a favorite at pot lucks.

½ cup extra virgin olive oil
½ cup cold pressed safflower oil (can use all olive oil if desired)
½ cup raw apple cider vinegar
½ cup sugar
1 Tbs. poppy seeds
1 tsp. Real Salt
½ tsp. dry mustard

Mix together the oils, vinegar, sugar, salt and mustard in the blender. Add poppy seeds and pulse to blend.

1 head lettuce, chopped
1 (10-oz.) pkg. spinach, chopped
1 red onion, sliced thin
½ pound to ¾ pound mushrooms, sliced

Wash lettuce and spinach well and spin with a salad spinner. Put into a large bowl. One half hour before serving add the sliced mushrooms and onions to the salad dressing mixture, above. Just before serving pour the salad dressing, mushrooms and onion over the chopped lettuce and spinach. Very impressive.

If you want a lower fat version substitute “thick water” for some of the oil

Note: The original recipe called for adding some crisp cooked bacon cut into small pieces, added just before serving, also about ½ cup cottage cheese.