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.