SPINACH MANDARIN TOSSED SALAD - AMAZINGLY GOOD!

This salad has been one of my all-time favorite salads since a good friend shared it with me many years ago.  What's neat about the salad in recent years is that you can buy packaged sugared pecans in packages at the grocery store, and so the time and effort taken to sugar the pecans has been eliminated.  I assemble all the ingredients before and store in the refrigerator until I'm ready to toss and serve.  The prepared dressing is great, with just the right sweet/sour mixture.  This salad is good as a main dish, or served as an accompaniment with a good steak and baked potato.  I love all the flavors and textures--Great!

SPINACH MANDARIN SALAD - Diana

1 bag Spring Mix Salad

1 bag Baby Spinach Salad

1 head Iceberg lettuce

1/2 bunch green onions, chopped

2 pkg (8-oz. each) glazed pecans

1 pkg craisins

8 oz. mushrooms, marinated

1 lb. bacon, cooked and crumbled

3 8-oz. cans mandarin oranges

Several hours before serving the salad:  Make dressing by combining all ingredients and mixing or shaking well, so all of the sugar is dissolved.  Take a little of the dressing and marinate thinly sliced mushrooms for several hours. Fry or cook bacon, cool and crumble.  Drain cans of mandarin oranges well.  Just before serving:  Combine all lettuces with the other vegetables, marinated mushrooms, nuts, bacon and mandarin oranges.  Toss with the dressing.  Serve immediately.  NOTE:  The recipe for dressing makes a lot--you may not need it all--use your own judgement.   

DRESSING

3/4 cup sugar

3/4 cup olive or canola oil

1 Tablespoon sesame oil

2 teaspoons salt

1/4 teaspoon pepper

1 cup red wine vinegar

Combine all ingredients and mix well.  Chill several hours before using.  NOTE:  I dissolve the sugar with the red wine vinegar first-