DRESSING:
2 tsps chopped onion
1/2 c cider vinegar
1 tsp sugar
1 tsp dry mustard
1 tsp salt
2/3 c olive oil
SALAD:
1/2 head butter lettuce, shredded
1/2 head red leaf lettuce, shredded
1 10 oz bag spinach leaves, stemmed & shredded
10 slices bacon, cooked crisp & crumbled
1 red onion, slivered
1 1/2 c mandarin orange sections drained
8-oz pkg sliced mushrooms
DRESSING:
Combine onion, vinegar, sugar, dry mustard and salt in blender. Start on low speed and slowly add the oil. The dressing can be made ahead of time and refrigerated.
SALAD:
Line a salad bowl with greens. Add remaining ingredients and toss. Briefly blend the dressing before tossing into the salad. Serve at once.