I came across the base recipe for this fine winter salad on the Taste of Home web site, and was kinda impressed by how little sugar was added to the dressing, and how the author refrained from adding shredded cheese and/or bacon; both tasty additions, but sometimes, you just want an everyday salad – tho’ I’m thinkin’ about adding some good bacon for feast day munching.
I made a few, minor, tweaks; subbing in salad vinegar for plain ole white, and adding some other seasonings. Nice salad.
Toss the salad ingredients together in a large mixing bowl, then add the dressing and toss again to coat.
Transfer to a covered bowl and stash in the fridge for at least two hours, to allow the flavors to blend, before serving.
I also like the fact that it is better if you make and dress it ahead of time, so there’s one last thing you need to fuss with when finishing up dinner.
Or lunch – this could be a nice pitch in lunch salad; tho’ I am pretty certain that my favorite mom-in-law would add cheese and bacon, and mebbe some raisins, too.
Note: I started my holiday break a bit early this week by succumbing to whatever has hit Chicagoland in the way of bugs this month; but now will be taking off the next two weeks to spend time with family and friends.
Happy Holidays and Merry New Year to all!