Well this recipe has certainly been receiving rave reviews from many of my food blogging friends. Now that I’ve made it I understand why! Tyler and I were both raving about it as we gulped it down. Can’t wait to have leftovers at lunch tomorrow. Mmmm. I rarely make my own salad dressing but it’s a must for this salad, it truly makes the dish. I simplified the original recipe by using a bag of already washed and ready salad. I also made it as a side salad so I cut out the pasta and chicken so it would be lighter fare, I can’t wait to make it as a main dish though. This is definitely a salad I would serve company, in a heartbeat!
1 bag green salad, with iceberg and romaine lettuce
6 bacon strips, fried and crumbled
1 c. diced tomatoes
1/2 c. green onions, chopped
4 oz. blue cheese crumbles
For the mustard vinaigrette:
1 Tbsp. rice wine vinegar
1 tsp. red wine vinegar
1 tsp. water
1 tsp. minced garlic
1 tsp. dry mustard
1 to 2 Tbsp. sugar, to taste
1/2 tsp. kosher salt, or to taste
1/2 c. salad oil
1 Tbsp. olive oil
1/4 tsp. dried oregano
Pinch of crushed red pepper flakes
Pinch of coarsely crushed black pepper
Combine the bag of salad, crumbled bacon, tomato, green onions and blue cheese crumbles in a large bowl.
For the mustard vinaigrette: In a small bowl, combine the vinegars, water, garlic, dry mustard, sugar and salt and whisk until blended. Pour in the oils slowly, whisking constantly until the mixture is emulsified. Whisk in the oregano, red pepper flakes and black pepper.
Pour as much of the Mustard Vinaigrette as desired over the salad. Toss to coat. Makes 4 main course salad meals, or 8 side salads.