Stashed away in my file folder of favorite recipes is a battered oversize post-it note with a list of ingredients:
- Pomegranate
- Bacon
- Sugared Almonds
- Mozzarella Cheese
- Pears
That constitutes the recipe, or what I have used for a recipe until now. This delicious salad is on the top five list of all-time family favorite salads, and I guess I’ve never asked for exact measurements because I didn’t need them–quantities aren’t as important as the fact that you include some of everything. I’m sure I was in a hurry the day I jotted down the note, but I’ve used it again and again. Laura reverse-engineered a dressing from a local restaurant and came up with a version that might actually be better than the original. I’ve never taken this salad to an occasion when I didn’t receive a request for the recipe afterward. This one is a special treat at Christmas time when pomegranates are plentiful. Substitute fresh apples when you can’t find good pears in season.
- SALAD INGREDIENTS:
- 5-6 cups mixed salad greens
- ½ package bacon cooked crisp and crumbled
- ¾ cup mozzarella cheese
- 2 pears, diced and drizzled with lemon juice to prevent browning
- 1 pomegranate
- POPPY SEED DRESSING:
- 2 cups sugar
- 2 teaspoons salt
- 3 Tablespoons dried onion flakes
- 2 teaspoons dry mustard
- 1 cup red wine vinegar
- 2 teaspoons poppy seeds
- 1½ cups vegetable oil
- (Makes enough for more than one salad)
- SUGARED ALMONDS
- ½ cup sliced almonds
- 2 Tablespoons granulated sugar
- To sugar almonds, Stir almonds and sugar together in a non-stick skillet over medium heat until sugar melts and coats the nuts and the almonds roast to a golden brown. Spread onto a sheet of aluminum foil to cool, and then break into smaller pieces for serving.
- Toss all salad ingredients together in a large, decorative bowl.
- To make dressing, blend all dressing ingredients together in a blender until well-combined. Serve dressing and sugared almonds on the side, or toss salad with dressing and sprinkle with almonds just before serving.
The beautiful colors in this salad are a pleasure jut to LOOK at, but you’ll want to be sure you eat some too.
