If you are looking for a great salad recipe for Mothers day then look no further! In my neck of the woods, this salad is a favorite. If you haven’t already tried this one, you’re in for a treat. I’ll share the original recipe, and then suggest a few ways to healthy it up.
- Mixed Greens
- Bacon Bits
- Cooked and shredded chicken
- *Caramelized slivered almonds
- Dried cranberries
- Finely shredded Mozzarella cheese
- Fresh Parmesan Cheese
- 1/4 – 1/2 red onion, finely chopped
- 1 cup sugar
- 2 tsp. Dry mustard
- 1 ½ tsp. Salt
- ½ cup red wine vinegar
- Mix in blender and slowly add 1 cup oil. Store in refrigerator in a small blender bottle.
- Use salad ingredients to taste, then drizzle lightly with pink dressing.
If you are looking for healthy lunches and side salads at dinner, you’re going to want to modify this one a bit. I have found that the salad still tastes great if I omit the shredded cheese and go light on the bacon bits. On my strict days I will use plain slivered almonds. (If you use the caramelized ones, reduce the amount of sugar you caramelize them with, and then just sprinkle on a few.) A little bit of Parmesan cheese goes a long way, and it adds a lot of flavor. I sprinkle it on very lightly. For the dressing, I reduce the sugar to 2/3 c. (Don’t worry – it is still very sweet.) I also reduce the amount of oil, using between 2/3 and ¾ cup.
I really can hardly tell a difference when I make these substitutions, and by healthying it up, this salad becomes a food that is your friend. Work this recipe into your menu for the week; it’s a keeper.
*Caramelize almonds by combining 1 cup slivered almonds with 1/4 cup sugar. Cook together in frying pan, starting on high heat and then reducing to medium once the sugar starts to melt. Mix until the almonds are coated. Cool on wax paper.