Recipes

[Carol1229]

I got this recipe from my Aunt Judy when she and her husband Uncle Frank came from Missouri to visit family a few years ago.

Bob isn't a big fan of spinach, but I always grab Romaine lettuce when I grocery shop, so I generally use that instead-and when the green and red leaf lettuce look good, I mix the greens-and yes I DO sometimes sneak spinach in there too.

I use freshly shredded Pecorino Romano cheese in place of the Parmesan cheese on the salad-I think it adds a little more flavor.

I never measure the ingredients I add to the actual salad. I usually just make a nice big bowlful and add what I have on hand-last night it was tomatoes, cucumbers, red onion and fresh mushrooms. I don't weigh the bacon and I usually add an extra hard boiled egg or two-it depends how much lettuce/spinach I use. Pretty much anything goes with this one.

We like our salad dressings on the tart side, so I usually start with a scant 1/3 c. sugar and after everything is mixed, taste and adjust, if needed. I've also made this dressing with Splenda and it's really good. Since Splenda is so sweet, I cut back to about 1/4 cup, then add a little at a time until it's to the level of sweetness that we like.

My mustard of choice for this dressing is jalapeno mustard-it adds a nice tang without adding heat-it's a nice little background taste that makes you say "Mmmmmm-what IS that?" I like making a double batch of this vinaigrette to have on hand for salads......we just love it.

I don't toss the salad with the dressing when I make it for us-I serve the dressing on the side. I did make this to take to a get together on Memorial Day and I assembled, then tossed the salad with the dressing just before serving. People loved it.

What a FANTASTIC mix of flavors......simple ingredients marry together to create a VERY tasty dish.

This really hit the spot-with the added chicken, it was a wonderful main dish salad.

Thanks SO MUCH Aunt Judy-this REALLY IS DARN GOOD SALAD!

DARN GOOD SALAD
(Source: my Aunt Judy)

1 pkg. spinach or bib lettuce, or 1 (18 oz.) pkg. Romaine hearts
1/4 lb. bacon, cooked and chopped
3 hard boiled eggs, chopped
Thinly sliced medium red onion
Thinly sliced cucumber (I use the long seedless cucumbers), optional
Sliced fresh mushrooms, optional
1/2 (12 oz.) pkg. Pepperidge Farm Country-Style Stuffing cubes
Freshly shredded Parmesan cheese

DRESSING:
1/2-3/4 c. (scant) sugar (I use between 1/3-1/2 cup, depending on the mustard I use)
1/2 tsp. salt
1/2 tsp. black pepper
3 tsp. prepared mustard (I use hot & spicy mustard or jalapeno mustard)
1/3-1/2 c. vegetable OR olive oil (I use 1/3 cup)
1/2 c. red wine vinegar (I usually add more vinegar since I cut back on the oil-a GENEROUS 1/2 cup-probably closer to 2/3 cup)

Combine greens, bacon, eggs, onion, cucumber and mushrooms (if using); toss lightly. Sprinkle stuffing cubes and Parmesan cheese.

Combine all dressing ingredients; mix well.

Pour desired amount on salad and toss, or serve dressing on the side.