Cranberry Bacon Salad

Amy M.

This is the salad served at the ward Christmas party (I didn't include the bacon). Other iterations that work:

1) You can also use feta cheese, craisins, and sugared almonds with the lettuce and dressing
2) To make a main course salad, you can add grilled chicken
3) To make it for a bigger group (which is what we did for the Christmas party), you can use a tub of mixed greens and a tub of spinach from Costco and then increase the other ingredients according to taste.

The dressing recipe makes a lot. I often half it, but any leftover dressing keeps well in the fridge for several weeks.

Salad

1 head romaine or red leaf lettuce (I usually use romaine since the red leaf goes limp so fast after the dressing is on), washed and shredded
1 head or package of spinach, washed
8 oz. package slivered almonds, sugared (to sugar: add 4 TB. sugar to saucepan with almonds. Toast over medium heat, stirring constantly. Sugar will melt and coat nut. Pour onto tin foil to cool.)
1 lb. bacon, cooked and crumbled
1 cup craisins
8 oz. shredded mozzarella cheese
1 cup shredded parmesan cheese

Dressing:

1/2 large red onion (approximately 1 cup, chopped)
1 1/2 cups sugar
1 tsp. salt
4 tsp. dry mustard
1 cup red wine vinegar
2 cups oil

Blend all ingredients except oil in a blender until throughly mixed. Add the oil and blend.

Mix salad with dressing and serve immediately.

Luau Recipes

Hawaiian Haystacks

1/2 cup butter
1/2 cup flour
1/2 teaspoon salt
3 cups milk
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sliced mushrooms
6 chicken breasts, cooked and cut into pieces

Melt butter in large saucepan. Add flour and salt and stir. Add milk and cook until thickened, stirring constantly. Add cream of mushroom soup, mushrooms and chicken. Simmer on low heat for 15 minutes. Serves 8.

Serve over sticky, white rice with the following toppings:

grated cheddar cheese
chopped celery
chowmein noodles
pineapple tidbits
chopped tomatoes
coconut
toasted sliced almonds
chopped green onions
soy sauce

Coconut Macaroons

2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract


Preheat oven to 350 degrees F. Line cookie sheets with parchmnet paper or aluminum foil. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well-blended. Use and ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size. Bake for 12-15 minutes in the preheated oven, until coconut is toasted. Makes 24 cookies.