Mother’s Day Dinner, Romaine Spinach Strawberry and Bacon Salad. My family really loved this Salad.

Romaine-Spinach – Strawberry and Bacon Salad

*1  (18 Oz. bag) family size bag Romaine Lettuce with Carrots and Cabbage or a head romaine lettuce, rinsed, chopped and dry with paper towels
*1  (9 Oz. bag) Baby Spinach (we used 3/4 bag)
*14 Strawberries medium to large, sliced
*1/3 cup Red Onion, chopped
*1/2 to 1 cup Crumbled Feta Cheese
*1 package pre-cooked Bacon or about 17 slices of Bacon, cooked and cut with scissors
*1 cup Sugar Toasted Sliced Almonds

*Poppy Seed Dressing

We used Kraft Poppy Seed Dressing but you could make your own or use one you like. Mix as much dressing as you like to the salad, adding a little at a time, until you get your desired coating. We like to just pass the dressing around the table and let everyone add as much as they like.

Toss all the above ingredients together serve as desired.

We added the Romaine Lettuce because with just the Spinach it makes the salad so flat. The Romaine lettuce also gives more of a crunch to the salad.

There are many takes on this Salad this is our favorite way to make it.

Toasted Almonds

Add a couple of Tablespoons Sugar to Sauce pan along with 1 cup Sliced Almonds. Cook on medium heat for just a couple minutes, stir and watch carefully until they Caramelized. Remove from heat and cool on heat resistant non-stick surface.

Toss together and serve.

Enjoy.

Lindy