I had this salad on a recent Friday night at a friend’s house. She had over 30 people to her place for dinner, and this salad was raved about by all.
1 bag baby spinach
1 bag organic baby romaine
1 bag mixed greens
4 oz. crumbled blue cheese
2 pears chopped
2 cups toasted and caramelized walnuts (Put 2 TBSP butter and walnuts in a pan, and cook until light brown. In a separate pan place 1 cup sugar, and heat until melted into a liquid. Do not let it burn! Add the walnuts and stir until coated. Pour onto wax paper. Let cool then break apart.)

1 cup sugar
1 cup oil
1 cup cider vinegar
1 small onion, grated – or 2 TBSP dried minced onion
2 tsp dry mustard
1 tsp salt
2 TBSP poppy seeds

Whisk dry ingredients together then add oil, vinegar and onion. *Can be made in advance up to 2 days.


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