Spinach Salad

I am a fan of salads. I remember as a kid that we would go to dinner at Ponderosa. I liked the steak, but I really looked forward to the salad bar. I always liked the combination of the flavors. I tended to use a sweet dressing like Catalina most of the time and a lot of cheese.

When it came to salads at home, I kept them simple - generally only having lettuce and dressing. Sometimes, I would add croutons or Parmesan cheese when I was having a Caesar dressing, but generally fairly boring.

Then, one summer picnic a friend brought over this Spinach Salad. I'm not sure what it is exactly, but something about the combination of flavors is irresistible to me. After enjoying the salad, I had to have the recipe for the dressing. Now, I make it at most of my picnics and parties. I always buy two bags of spinach and two tubs of feta - anticipating an enjoyable few days after my event eating the salad for lunch and with dinner.

Spinach Salad
2 bags of baby spinach
1 tub of feta cheese
1 pound bacon, cooked and crumbled
crushed pecans or walnuts (can toast)

Dressing:
3/4 c sugar
1/3 c cider vinegar
1 tsp dry mustard
1 tsp salt
1 onion, finely diced
1 c olive oil
1 1/2 T poppy seed

Okay, so the dressing doesn't all fit in those fancy cruets. I generally mix it in a bowl and then pour most into the cruet. The rest, I store in the refrigerator and add to the cruet later. I keep thinking, I should scale the dressing recipe, but I never do.

Now, for dessert, I really want to try this Chocolate Quesadilla posted over at Bake at 350 for WFMW.

For more salads, check out the Ultimate Recipe Swap Salad's On over at Life As Mom.