After a few heavy meals over this holiday, we decided to have salad with both lunch and dinner today and, boy, were they good!
Dressing Recipe (courtesy of my Aunt Cheryl):
1/4 c. blackberry preserves (I used Smuckers, of course)
1/4 c. sweet vinaigrette dressing (I used Wishbone’s Lite Raspberry Walnut Vinaigrette)
Melt over medium low heat and whisk together till combined.
Salad 1 (You could reduce the amount, but we had a big group here for lunch, so we used a lot):
3 hearts of Romaine Lettuce
2 cans of Mandarin Orange Segments
1/2 Red Onion, thinly sliced
1/2 Pomegranate (arils only)
1 package of Oscar Mayer precooked bacon, cut into small pieces
Salad 2 (inspired by Aunt Cheryl):
1 box of prewashed 50/50 Salad Mix (romaine and spring mix)
1/4 red onion, thinly sliced
1 small package fresh blueberries
1 small package blackberries
1 small bag of glazed pecan pieces
1 granny smith apple, thinly sliced
4 hard boiled eggs, sliced
Our lunch salad was served with noodles and meatballs. Our dinner salad was served with pizza. Both were delicious! And I will make that dressing over and over again.