My Mom's Spinach Salad

Bacon, swiss cheese, red onion...This is by far my most favorite salad! TJ really loves it too. It is light, tangy, and very addictive!

3 bunches spinach
1 head ice berg lettuce
3/4 lb. mushrooms
1&1/2lbs. Swiss cheese
1 lb. bacon, fried and crumbled

Dressing:
3/4 cup white vinegar
1 red onion, sliced thin
3/4 cup sugar
1/2 cup canola oil
1/2 tsp. dried mustard
1 tsp. salt
Poppy seeds (just under 1Tbs or so)

Make the dressing at least 3 hours prior to serving so it can marinate. Put all the ingredients in an airtight container and give it a good shake. Shake again before pouring it onto the salad, as the oil tends to separate.

This makes a massive salad, so I usually half it. If I know there will be leftovers, like if I'm making it for just our family, then I keep all the ingredients separated (mostly the dressing), otherwise it gets mushy after about 12 hours.

Prepare the spinach and lettuce by washing and making sure the bites will be manageable.
Shred the Swiss. Slice the mushrooms.

Toss as much of it together as you like! Put all the leftovers in separate airtight containers in the fridge. The dressing will taste even better the next day! It should last up to 1 week.