Emily - February 2005

”THAT SALAD”

Emily Orton

Layer on individual salad plates in order given:
Spinach leaves
Spring mix or romaine lettuce
Slivered almonds, toasted
Craisins
Chopped apples
Bacon, crumbled (best if you use real bacon and not bacon bits)
Grated parmesan
Dressing:
1 c. olive oil
1/3-1/2 c. red raspberry vinegar
1 Tbsp. dry mustard
1 tsp. salt
1 Tbsp. poppy seeds
¾ c. sugar
Pour dressing on immediately before serving.