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| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
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 Instructions
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!
