Swiss Bacon Salad

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

Printable Version

Ingredients:

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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

Directions:

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Combine all dressing ingredients.  Toss greens and toppings with dressing.  (You may not need all of the dressing.)  Serve immediately.  

Notes:

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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.  

Recipe Source:

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My mom, Diana King, has made this as long as I can remember!