Spinach Pretzel Salad and Dressing

Spinach Pretzel Salad and Dressing
serves 6 to 12

For the salad, mix red leaf lettuce, spinach, crumbled baconpretzels, sliced mushrooms, craisins, and shredded parmesan cheese.

To make the dressing mix apple cider vinegar with sugar and oil. Add salt, yellow mustard, sliced purple oniongreen onions and poppy seeds

1 bunch of red leaf lettuce
2 cups spinach
3 pieces of bacon, cooked and crumbled
1/2 cup mini pretzels
1/2 cup sliced mushrooms, sliced
1/3 cup craisins
parmesean cheese, shredded

Combine all ingredients in salad bowl, toss before serving. 
Increase or decrease amounts of pretzels, mushrooms, craisins and cheese to your liking.

2/3 cup apple cider vinegar
1 cup sugar
3/4 cup oil
1 teaspoon salt
2 teaspoons yellow mustard
2 green onions, sliced
1 medium purple inion, sliced
2 teaspoons poppy seeds

Combine all ingredients in a mixing bowl. Pour dressing into a jar and refrigerate overnight.

So here's how I do it :)
I usually don't add the bacon OR the poppy seeds. One, because I don't really like to cook bacon just for a salad and two, my husband doesn't stomach poppy seeds very well.

Instead, I either eat the salad with no meat or I grill a chicken breast rubbed with lemon and pepper, slice it and add it to the salad. 

If you want to make this salad THE meal at a party or for dinner, you can just increase the ingredients to suit your needs and add sliced grilled chicken to make it a little heavier. 

You can add the dressing to the salad and toss ahead of time (about thirty minutes at most) if you're serving it to a large group or you can reserve the dressing to be added individually. 

This salad is a great basic recipe and is easy to add to. It only takes a few minutes to prepare!


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