Romaine and Mandarin Orange Salad with Poppy Seed Dressing

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 slices bacon
• 1/3 cup apple cider vinegar
• 3/4 cup white sugar
• 1/2 red onion, coarsely chopped
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 teaspoon poppy seeds
• 10 cups torn romaine lettuce leaves
• 1 (10 ounce) can mandarin orange segments, drained
• 1/4 cup toasted slivered almonds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, then crumble once cool enough to handle.

2. Toast the slivered almonds in a dry skillet over medium-low heat, stirring often, until golden, about 2 minutes. Set aside to cool.

3. Add the chopped red onion, apple cider vinegar, white sugar, dry mustard powder, salt and vegetable oil to a blender. Blend until smooth, about 1 minute.

4. Pour the dressing into a bowl and stir in the poppy seeds. Refrigerate while you prepare the salad, at least 15 minutes.

5. Tear the romaine into bite-sized pieces and place in a large salad bowl. Pat the mandarin orange segments dry with paper towels.

6. Add the mandarin oranges, toasted almonds and crumbled bacon to the romaine.

7. Just before serving, pour the chilled dressing over the salad and toss gently until the leaves are evenly coated.