At Home With Lee Ann: BLT Tossed Salad

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BLT Salad from Lee Ann Miller

I love living in Amish Country for so many reasons. We make our home on the edges of the cozy village of Walnut Creek, sandwiched between two big, beautiful, hard-working farms. And although I love summer and fall, I think my favorite time of year is spring.

Along with all the green and growth, the recipes in our home seem to reflect a change as well. Salads become more popular at our table and we love the ones with homemade dressing. Often I will make homemade bread and a hearty salad and that’s what we’ll have for supper.

Recently, I made this salad twice in one week. We love it that much. Really, how can you go wrong with a pound of bacon and swiss cheese?

BLT Tossed Salad:

 7 c. romaine lettuce

1-1/2 c. shredded Swiss cheese

1 lb. cooked and crumbled bacon

1 c. cashews, salted whole

1 c. grape tomatoes, cut in half

Dressing:

 4 ½ Tbsp. brown sugar

3 Tbsp. water

3 Tbsp. red wine vinegar

3 Tbsp. olive oil

½ tsp. dried minced onion

½ tsp. poppy seed

½ tsp. ground mustard

dash of salt

 

In a large bowl, combine the romaine lettuce, cheese, bacon, cashews, and grape tomatoes.

In a jar with tight-fitting lid or blender bottle, combine the dressing ingredients. Shake well.

Pour over salad and toss to eat. Serve immediately.

Serves 6-8

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