Blushing Pink Bowtie Salad
By: Jo Ann
Published: Sunday, June 13, 2010 - 1:30pm

Ingredients




Ingredients:

8 ounces mini-bowtie pasta
8 strips of bacon, cooked and crumbled (I used turkey bacon)
baby spinach leaves - stems removed, washed, and torn

inch romaine lettuce, cleaned and cut  bite size pieces
mozzarella cheese (julienne into 1-inch strips)

Fresh strawberries, cut into bite-size chunks

Ingredients for Dressing:

2/3 cup sugar
1 teaspoon dry mustard
 cup red wine vinegar
2 tablespoons sweet onion (Vidalia or Maui)
1 cup canola oil
1 tablespoon to 1-½  poppy seeds

Preparation

1 Directions: 2 Boil pasta as directed. Rinse under cold water and set aside. 3 Prepare lettuce. Fry bacon until crisp, drain and crumble. 4 Clean and cut strawberries, then set them on a paper towel to drain. 5 Julienne mozzarella cheese. 6 Combine dressing ingredients (except poppy seeds) in blender jar. Give it enough time to completely pulverize the onion and turn a pretty pink color. Remove to a separate container. Add poppy seed just before serving, stirring well. 7 Combine lettuce, spinach, and pasta, tossing until combined. Add just enough dressing to coat. Add strawberries, bacon and mozzarella last, stirring carefully to prevent breaking them apart. 8 Serve with additional dressing on the side. Store remains in the refrigerator.