Blushing Pink Bowtie Salad

Photo: Jo Ann

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 po ppy seeds

Preparation

Directions:

Boil pasta as directed. Rinse under cold water and set aside.

Prepare lettuce. Fry bacon until crisp, drain and crumble.

Clean and cut strawberries, then set them on a paper towel to drain.

Julienne mozzarella cheese.

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.

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.

Serve with additional dressing on the side. Store remains in the refrigerator.