1 head iceberg lettuce
2 small bunches fresh spinach
3/4 lb. fresh mushrooms, sliced
1 medium purple onion, sliced thin
1/2 lb. bacon, fried and crumbled
1/2 lb. Swiss cheese, grated
Wash and dry lettuce and spinach. Tear into bite size pieces and place in a large salad bowl. Add mushrooms, onion, bacon, and Swiss cheese. Add some tomatoes and radishes for color. Set aside.
Poppy Seed Dressing:
3/4 cup olive oil
1/4 cup rice vinegar
1 tablespoon poppy seed
1/4 cup + 1 tablespoon granulated sugar
1 teaspoon Dijon mustard
Place all ingredients in a blender jar. Blend well. Pour over salad and toss to coat. Serve immediately.