yummy salad

So whenever Jake and I go back to Idaho to visit the family my parents always ask what we'd like to eat while we're home.  My mom is a big planner and it never fails that she has an amazing menu mapped out far in advance of our arrival.  To top it off, both of my parents are really incredible cooks - a huge reason why I love spending time in the kitchen.  We're talking homemade crispy chicken parmesan + spaghetti with marinara,  greek soulvlaki with all the sides, chili verde and enchiladas, southern style bbq chicken...I honestly could go on and on.  And it's making me HUNGRY just thinking about it.

But lately one of my top requests has been this amazing salad that we now lovingly refer to as "Yummy Salad."  I think it came from both my sister and I trying to describe it to her once as - "you know that really yummy salad you make that has all those yummy toppings and that yummy dressing?" Pretty impressive we were able to come up with such an original name. ;)

Anyway, I finally arm wrestled my mom for the recipe for this delightful salad. I love it for entertaining as it's definitely not your everyday salad.  And all of the toppings can be added or taken off to your liking - but if you're asking me you've got to have the sliced grapes, caramelized almonds, crispy crumbled bacon and sharp cheese.  The combination of salty + sweet flavors is out of control good.  And the dressing - oh the dressing.  It's not good for you, but it is ohhhhhhh so good. 

SALAD INGREDIENTS
- Serves 4 appetizer portions - 
1 bunch romaine lettuce, chopped
1 bunch green leaf lettuce, chopped
1/2 C shredded swiss cheese (substitute white cheddar if you aren't a fan of swiss)
1/3 C slivered almonds
3 T sugar
1/2 lb bacon, cooked + crumbled
1/2 C sliced red seedless grapes
1/2 C sliced red pepper (or any other veggie you like)

INSTRUCTIONS
To caramelize the almonds, coat a nonstick pan with cooking spray and put sugar and almonds in the pan, stirring constantly over medium heat.  After a few minutes, the sugar will be dissolved and the almonds will be a light caramel color.  Spread evenly out on a sheet of wax paper to cool.  In  a large salad bowl, layer the greens, shredded cheese, cooled almonds, crumbled bacon, grapes and sliced red pepper.  Toss with dressing (recipe below) and serve immediately. 

SALAD DRESSING INGREDIENTS
1 C sugar (or sugar substitute)
1t salt
1t dry mustard (or you can substitute with 1T dijon mustard)
1/2 C red wine vinegar
3/4 C vegetable or canola oil
1/2 C red onion, chopped

INSTRUCTIONS
Blend all of the ingredients (except the red onion) in a blender.  If you don't have a blender just whisk together the ingredients until fully combined and the sugar has dissolved.  Once the dressing is smooth, stir in the red onion and allow to set for at least a half an hour before serving.  (Allowing the onion to soak in the dressing really helps eliminate that strong onion bite).  Drizzle over the salad - adding as much as you'd like - and toss to serve.

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After making this salad I usually have a bit of leftover dressing that can be stored in the fridge for up to a week.  And the following equally yummy spinach salad is the perfect way to use up the rest of that dressing - making for a very easy weeknight dinner.

SPINACH SALAD INGREDIENTS
- Serves 2 dinner portions -
1 bag baby spinach
2 hard-boiled eggs
1/2 C sliced grapes
1/4 C thinly sliced mushrooms
1/4 C thinly sliced red onion (soaked in dressing)
4 strips bacon, crisped and crumbled
2 chicken breasts, seasoned with s+p and grilled
1/2 C reserved dressing (listed above)

INSTRUCTIONS
Grill the seasoned chicken breast and allow to cool before slicing.  During this time crisp up the bacon, boil the eggs and slice the veggies.  To serve, I like to toss the spinach, grapes, mushrooms, red onion and bacon together with the dressing, then top with the sliced chicken and hard-boiled egg. 

enJOY!