Jenell's Colorific Salad

in , by sarahmfry, April 09, 2010
(For you, Aunt Gwen!)

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

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:
  • 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!

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