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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I have no idea where the name of this salad came from but it is delicious. This recipe is from my sister and is a hit every time I serve it. I have never had leftovers and usually find myself foraging in the kitchen to make more no matter how much I made. I am usually not a fan of sweet dressings, but this one complements the saltiness of the bacon and the tang of the cheese beautifully. **The amounts for the salad are approximate. Use as much or as little as you want to suit your taste. Prep time includes the time it takes to cook the bacon** Ingredients:
1 small head romaine lettuce |
1 small head red leaf lettuce |
1 small head iceberg lettuce (optional) |
1/2-1 cup blue cheese, crumbled |
1/3-1/2 lb bacon, cooked and crumbled |
1 small red onion, thinly sliced |
3/4 cup sugar |
1 teaspoon dry mustard |
1 teaspoon salt |
1 small white onion |
1/3 cup white vinegar |
1 cup salad oil |
1 tablespoon poppy seed |
Directions:
1. Wash and tear lettuce.
2. Mix greens together.
3. Top with crumbled blue cheese, bacon, and red onion.
4. Process remaining seven (dressing) ingredients in a blender.
5. Pour dressing over top (just enough to coat).
6. Serve.
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