At Home With Lee Ann: BLT Tossed Salad
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
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.