Mary’s Best Ever Salad

Mary makes a great salad! I served this for lunch with friends and everyone had seconds.

I made my bacon ahead of time and kept it in the fridge until serving. I also cut up my apple just before serving as well to keep it from going brown. I also served my blue cheese on the side so that everyone could put on the amount they desired. I toasted my pecans in a skillet on medium high heat.

You can add more or less of one ingredient. Adjust to your liking.

The dressing makes a lot. I used a small amount and it was enough on the salad. When making the dressing. I did not add all the sugar. I used 1/4 cup.

The next time I make this salad, I would add chicken to make a fabulous dinner.

I found this recipe on Pinterest which lead me to the website sweetlittlebluebird.com.

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1 bag spring salad mix
1 bag romaine
3 oz bacon
1/2 cup dried cherries or cranberries
1 large Granny Smith apple, chopped
1/2 cup toasted pecans or almonds
5 oz Gorgonzola or blue cheese, crumbled

1. Clean lettuce, place in large bowl and top with ingredients and toss.

DRESSING:
1/2 cup vegetable oil or canola
1/3 cup sugar
3 tablespoons good balsamic vinegar
1/8 tsp dry mustard (or a little squeeze of yellow or Grey Poupon Mustard)
Few twists of fresh cracked pepper, or use 1/8 tsp of ground pepper

1. Whisk all the ingredients together until sugar and oil are blended. It takes a few minutes for the oil and sugar to blend.

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