The Pioneer Woman Tasty Kitchen
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Sweet and Nutty Salad

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Level: Easy

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Description

This salad is a hit at any function I bring it to. Be sure you make plenty because you’ll go back for more, more than once. Plus anything with bacon has to be good, right?

Ingredients

  • 1 cup Vegetable Oil
  • ½ cups Red Wine Vinegar
  • ¼ bulbs Red Onion
  • 4 teaspoons Dry Ground Mustard
  • 1-¼ cup Granulated Sugar, Divided
  • 1 pinch Salt
  • 3 Tablespoons Unsalted Butter
  • 2 packages Slivered Almonds
  • 1 bag Romaine Lettuce, Rinsed And Chopped
  • 1 head Iceberg Lettuce
  • 1 package Craisins (optional)
  • 1 pound Bacon, Cooked And Crumbled (Not Optional)

Preparation

Dressing: In a blender add vegetable oil, red wine vinegar, red onion, ground mustard, 1 cup sugar, and a pinch of salt. Puree until smooth and set aside in refrigerator. This recipe makes a lot of dressing, so no need to use all of it on the salad.

Caramelized Slivered Almonds: In a skillet over medium heat, melt butter. Add slivered almonds and 1/4 cup sugar. Stir frequently until browned and sugar has dissolved over nuts. Lay flat on baking sheet to cool. Break apart and serve in salad.

Bacon: Cook and crumble. I know a pound sounds like a lot of bacon, but trust me here–it’s still not enough!

Assemble lettuce, bacon, nuts, and Craisins. Pour a bit of dressing into the bowl and evenly coat salad. Serve immediately so that the lettuce doesn’t wilt. EAT UP!

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