This is my hubby’s all-time favorite salad! His sister-in-law gave me the recipe, but unfortunately, I lost it. All I could remember is that she used red onion to make the dressing pink. The unique color of the dressing even got some of my friends thinking I used food coloring! This is the closest I can get to that awesome pink dressing recipe!
Ingredients
- Bunch of spinach leaves
- 4 oz mushrooms, sliced thinly
- 5 pcs bacon strips, cooked and sliced
- 1/4 cup pecan, toasted and chopped
- 1/4 cup dried cranberries
Dressing:
- 1 cup olive oil
- 1/3 cup of white vinegar
- 1/3 cup chopped red onion
- 1 clove of garlic
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/4 tsp xanthan gum
- 3 tsp poppy seeds
Directions
- In a blender, mix all the dressing ingredients until smooth and creamy.
- Wash and drain the spinach leaves.
- Transfer into a bowl and toss it with some of the dressing.
- Add the chopped mushrooms, pecan bits, bacon bits and dried cranberries on top.
- Serve and enjoy!
Note:
Xanthan gum makes your dressing thick and stabilized. It might be a little pricey, but just a small amount of it goes a long way. And if you want your salad to be extra healthy, you can substitute fried fish skin instead of bacon!
