Spinach Salad with homemade Poppy Seed Dressing

Have you ever run into a situation where you have somewhere you need to take a salad to that's potluck and with so many choices you just can't decide?  AND you want whatever you bring to be incredible, because no matter how modest you are, you really really love it when you get compliments on the food you bring?  Yeah.  Me too.  If ever you're in a bind and need something speedy-fast and still turn out like you spent forever on it...THIS IS FOR YOU!  Exceptionally fast and easy with maximum results!  You can also change it up depending on the season by adding fresh sliced mushrooms and/or strawberries.  You could even grill some chicken to add to this salad and make it more of a main dish.  The balance of sweet, salty, vinegar-y and green leafy spinach, is truly amazing!  Either way you make it, it's FANTASTIC!!!

{spinach salad}

   adapted by Gourmified from "The Essential Mormon Cookbook" by Julie Badger Jensen

2-10 oz. bags washed and trimmed baby spinach

   OR  2 bunches spinach- wash extremely well (3x) and dry, stems trimmed and leaves torn into pieces

3/4 lb grated swiss, mozzarella cheese (I used about 3/4 of a bag of the Italian mix cheese)

1/2 lb. bacon, cooked and broken into small pieces

1-8oz. package sliced mushrooms (optional)

1 lb. strawberries (optional)

2 lbs. boneless-skinless chicken breast, grilled

Toss all ingredients together just before serving adding desired amount of dressing.

Makes about 12 servings.

{poppy seed dressing}

1 1/4 Tbsp. poppy seeds (optional) 

3/4 c. vinegar (I used white)

1/2 c. sugar

1 1/2 Tbsp. grated onion

1 1/2 tsp. salt

3/4 tsp. dry mustard

1 1/4 c. canola oil

Combine everything in blender to emulsify...VERY IMPORTANT!  Refrigerate any unused dressing for future use.  Will keep for 3 weeks in refrigerator.