Instructions: Poppyseed Dressing (recipe follows)

Wash and tear spinach leaves into bite-sized pieces.

Place the spinach in a large bowl. Slice purple onion into rings, adding to the salad as you slice. Add sliced eggs and mushrooms, bacon and croutons, layering each ingredient over the previous one.

Serve immediately with Poppyseed Dressing on the side.

Makes 4 servings.

POPPYSEED DRESSING

1 cup honey
1 1/4 teaspoon salt
1/2 cup vinegar
1 1/4 teaspoon dried mustard
1 1/4 cup salad oil
1 tablespoon grated onion
2 teaspoons poppyseeds

Combine honey, salt, vinegar, salad oil, onion, mustard and poppyseeds in a 3-cup or larger jar. Cover and shake well to mix. Shake before serving.

Makes 2 1/2 cups.

This dressing has an intense flavor; you wont need much, maybe 3 tablespoons per serving. Remaining dressing will keep refrigerated for 10 days.

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