Spinach Salad with Creamy Poppy Seed Vinaigrette

• Gluten free

• Meat

  • 6 slices Bacon, cooked and crumbled

• Produce

  • 1/2 tsp Garlic powder
  • 1 cup Mushrooms
  • 1/2 Red onion
  • 10 oz Spinach

• Refrigerated

  • 1 Egg
  • 4 Eggs, hard

• Condiments

  • 2 tbsp Dijon mustard
  • 3 tbsp Honey

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Poppy seeds

• Oils & Vinegars

  • 1/3 cup Canola oil
  • 1/3 cup Cider vinegar
  • 1/3 cup Olive oil

• Dairy

  • 1/2 cup Feta cheese

Found on spendwithpennies.com

Description

Ingredients

• 1 egg, room temperature
• ⅓ cup canola oil
• ⅓ cup olive oil
• ⅓ cup cider vinegar
• 2 tablespoons dijon mustard
• 3 tablespoons honey
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 tablespoon poppy seeds
• 10 oz spinach
• 6 slices bacon, cooked and crumbled
• 4 hard boiled eggs
• ½ red onion, thinly sliced
• ½ cup crumbled feta cheese
• 1 cup sliced mushrooms

Directions

• Place egg in a small container with 1 tablespoon of the vinegar. While blending on low (with a blender or hand mixer) pour in olive oil and canola oil as slowly as possible.
• Add in remaining vinegar, mustard, honey, garlic powder and black pepper. Pulse until mixed. Stir in poppy seeds and salt to taste.
• Combine all remaining ingredients except eggs in a large bowl. Toss with dressing. Add sliced eggs and serve.