2 c. spinach, cleaned, stemmed & torn into bite-size pieces
6 mushrooms, cleaned & thickly sliced
1 (5 oz.) can mandarin oranges, drained
1/2 c. honey
1/2 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. poppy seeds
2 1/2 tsp. vinegar
1/2 tsp. lemon juice
1/2 c. olive oil

Divide spinach between two salad plates. Arrange mushrooms and oranges on top.

Combine honey, mustard, paprika, poppy seeds, vinegar and lemon juice in blender container. Slowly add oil while blending until mixture is emulsified.

Drizzle 2 tablespoons of dressing over each salad just before serving. (Remaining dressing will keep, refrigerated, for up to a week.) Makes 2 servings.