Connie’s Red & White Salad

You guys. I’ve never eaten salad. Like, ever. It’s just so much… lettuce. I can’t. Ha!! Enter my friend’s mom Connie’s Red & White salad at a work luncheon. I was intrigued by the Craisins, which I love. I put a tiny serving on the side of my plate. And immediately went back for a much larger second serving!! I asked for the recipe that day. It is SO EASY.

I would say the below recipe easily serves 10-12, so if you want the dressing to store and have on hand but don’t want to make the full salad, I’d cut the salad ingredients in half. Or, you could only dress part of the salad, and refrigerate the rest for another day.

Ingredients:

2 bags of spinach or romaine lettuce (chopped)

1 cup toasted almonds

6 ounces real bacon crumbles

6 ounces Craisins

4 ounces feta crumbles

chopped red or green onions

Dressing:

1 cup of canola oil

3/4 cup sugar

1/2 cup red wine vinegar

3/4 teaspoon minced garlic

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon white pepper

1/4 teaspoon cayenne pepper

Directions:

1. Mix the salad ingredients in a large bowl.

2. Put all of the dressing ingredients in an airtight mason jar or salad shaker and shake vigorously.

3. Pour the desired amount of dressing on top of your salad and toss.

THAT’S IT! Store leftover dressing in the pantry or refrigerator. We make this year round, but I think it’s especially yummy for spring and summer. It’s now requested at every large family gathering. Please share with me if you give it a try! And bless you Connie for getting me to eat lettuce!