If I had to pick a favorite green salad, this one would probably be the winner. The sweet and tangy dressing, the mushrooms, the salty bacon--it's all just too much. I love it. Even my hubby, Jeff, loves it. And he's not a salad guy. So that is definitely saying something. If you ask him, he will tell you the only 3 food groups that matter are bread, meat, and cheese. But if I *make* him choose a salad, he always chooses this one. It's a crowd-pleaser and comes together really quickly. Make it. Love it. Then come back and tell me about it.
Swiss Bacon Salad
8- 10 cups salad greens, washed and torn into bite-sized pieces
½ pound bacon, cooked and crumbled--or about ½ cup bacon bits
8 oz. mushrooms, sliced
¼-½ pound shredded swiss cheese
¼ cup finely sliced red onion, optional
For the Dressing:
1 T poppyseeds
½ cup oil
½ cup sugar
½ cup red wine vinegar
½ teaspoon dry mustard
1 teaspoon salt
Combine all dressing ingredients. Toss greens and toppings with dressing. (You may not need all of the dressing.) Serve immediately.
Feel free to use your favorite greens. I usually use all spinach or a spring mix, but it would be delicious with a leaf lettuce or romaine or a mixture, too.
If you have a hard time finding swiss cheese in block form, you can cut pre-sliced swiss into small strips or use another type of cheese. Pictured here is colby jack.
My mom, Diana King, has made this as long as I can remember!