Green Saladrecipe courtesy of Ginnie Kimball
Salad:
1 head iceberg lettuce
1 head red leaf lettuce
1 head green leaf lettuce
4 oz. freshly grated parmesan
6-8 oz. freshly grated mozzarella
4 oz roasted slivered almonds
1/2 lb bacon, cooked and crumbled
Dressing:
1/4 c chopped purple onion
1/2 c red wine vinegar
1 t salt
2 t dry mustard
1 c sugar
1 c vegetable oil
Toss salad ingredients in a large bowl. Blend the onion, vinegar, salt, mustard and sugar in a blender. Add vegetable oil gradually while still blending. Add dressing to salad right before serving and toss. Note: the dressing makes more than you need so either half it or just put it in your refrigerator and save for the next time.
To save time, buy the bagged lettuce.
1 head iceberg lettuce
1 head red leaf lettuce
1 head green leaf lettuce
4 oz. freshly grated parmesan
6-8 oz. freshly grated mozzarella
4 oz roasted slivered almonds
1/2 lb bacon, cooked and crumbled
Dressing:
1/4 c chopped purple onion
1/2 c red wine vinegar
1 t salt
2 t dry mustard
1 c sugar
1 c vegetable oil
Toss salad ingredients in a large bowl. Blend the onion, vinegar, salt, mustard and sugar in a blender. Add vegetable oil gradually while still blending. Add dressing to salad right before serving and toss. Note: the dressing makes more than you need so either half it or just put it in your refrigerator and save for the next time.
To save time, buy the bagged lettuce.
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