Mandarin Orange Green Salad with Poppy Seed Dressing

• Gluten free

• Meat

  • 6 slices Bacon, cooked and crumbled

• Produce

  • 1/2 cup Cranberries, dried
  • 1 10-ounce can Mandarin orange segments
  • 2 tbsp Red onion
  • 10 cups Romaine or green leaf lettuce

• Condiments

  • 1/2 tsp Mustard powder, dry

• Baking & Spices

  • 1 tsp Poppy seeds
  • 1/4 tsp Salt
  • 1/3 cup White sugar, granulated

• Oils & Vinegars

  • 1/3 cup Apple cider vinegar
  • 1/2 cup Vegetable or canola oil

• Nuts & Seeds

  • 1/4 cup Almonds, toasted

Found on recipegirl.com

Ingredients

• 1/3 cup apple cider vinegar
• 1/3 cup granulated white sugar
• 2 tablespoons finely chopped red onion
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon salt
• 1/2 cup vegetable or canola oil
• 1 teaspoon poppy seeds
• 10 cups chopped Romaine or green leaf lettuce
• 6 slices bacon, cooked and crumbled
• One 10-ounce can mandarin orange segments, drained
• 1/2 cup dried cranberries
• 1/4 cup toasted slivered almonds

Directions

• Add the vinegar, sugar, red onion, mustard powder and salt to a blender.  Cover and puree on high until smooth.  Keep the blender processing on low and slowly drizzle in the oil.  Blend until incorporated and the dressing is creamy.  Stir in the poppy seeds; set aside. To serve: toss the lettuce with the bacon, oranges and enough dressing to lightly dress the salad.  Toss in the toasted almonds too!