(For you, Aunt Gwen!)Salad:
1 head leaf or romaine lettuce
2 c. shredded cheddar cheese
1 chopped red bell pepper
1 c. pecans
1/2 purple onion, thinly sliced
1 c. Craisins
1 c. honey roasted sesame sticks
Dressing:
1 c. sugar
1/2 c. oil
1/3 c. vinegar
1/4 c. water
1 tsp. salt
1/2 tsp. black pepper
1 T. onion flakes
1 T. mustard
2 T. mayonnaise
In a large bowl, combine all salad ingredients. Combine dressing ingredients and mix well in blender. Just before serving, pour over salad and toss lightly.
***************
Sarah's Notes:
Sarah's Notes:
- I got this recipe from a lady at Flora Farms (where we buy our herbs). It's one of my favorite salads ever.
- This recipe makes a HUGE salad! Unless you're adding chicken and eating it as a meal salad, you may be able to get by with half the recipe.
- I don't suggest adding the dressing early. It's gets soggified.
- The roasted sesame sticks may be a little harder to find, but they are a huge part of the flavor mixture. I found them in the bulk foods (Amish) section of our grocery. I'm sure Whole Foods has them too.
- I don't bother with the blender - I just shake the dressing up in a sealed container ahead of time and store it in the fridge until ready to serve.
- I also used two head of Romaine instead of one.
- I use onion powder instead of onion flakes in the dressing. Which is actually pretty hilarious, now that I think of it. The reason I usually substitute powder instead of flakes or diced onions is because of my severely onionphobic husband. But he wouldn't touch this salad with a ten-foot-pole with or without onion powder.
Happy Friday!
Add your comment