Friday, May 7, 2010

Raspberry Vinegar Spring Salad

Mixture of lettuce ( use iceberg, red leaf, romaine, green leaf) to fill a big bowl or a total of 2 heads of lettuce cleaned and chopped.

2 granny smith apples, peeled and diced
1 lb. bacon, cooked and crumbled (I usually buy the precooked bacon)
1/2 c craisins
4-6 green onions, chopped
1/2 c shredded parmesan cheese (not grated)
1 1/2 c sliced almonds (put on cookie sheet, spray with butter, sprinkle with sugar and bake at 325 til brown) (I never have much luck with this, so I buy a bag of salad accents)

Mix above salad ingredients well.

1 tsp ground mustard
1 tsp salt
1 c oil
1/4 c sugar
1/3- 1/2 cup raspberry vinegar (could sub. red wine vinegar)
2 T. poppy seeds

Put dressing ingredients in a blender and puree well. Stir in 2 T. Poppy seeds. Pour over salad before serving. Dressing will keep in fridge for up to 2 weeks.

*This is also really good with a rotisserie chicken cut up and tossed in.

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