Uchtdorf Salad with Poppy Seed Dressing
Equal portions of fresh spinach, romaine & spring mix
Craisins (can use strawberries in season, mandarin oranges etc.)
Purple onion sliced thinly (don't use too much)
1 lb. cooked bacon, crumbled, saving 2 T. drippings for dressing
Shredded Parmesan Cheese
1/3 cup sugar glazed coarsely chopped almonds (almonds are best, but can use chopped pecans in a pinch)
[How to Glaze Almonds: 3 heaping Tablespoons sugar in heavy non-stick skillet. Add 1/3 c. coarsely chopped almonds. Cook until sugar is melted, stirring constantly. Dump on pan sprayed with Pam to cool. Break into small pieces.]
Mix all together. Add dressing:
Poppy Seed Dressing
1 c. sugar (VIP: before adding the oil, make sure sugar is dissolved)
2 t. dried mustard
2 t. Kosher or Sea Salt
2/3 c. red wine vinegar
3 T. onion juice (cut onion in half and grate on grater)
Blend all above in blender, making sure sugar is dissolved.
Add to blender mixture while blending 1 1/2 cups canola oil (needs to be a light oil, not olive oil), 2 T. bacon fat from drippings, blend well. Once done, pour into container and add 3 t. poppy seeds. Pour on salad.*This is from my friend, Debbie Hanson: This is a recipe from my daughter's mother-in law. She prepared this salad for a stake conference in which Pres. Uchtdorf was speaking. He liked it so much he came to the kitchen to ask for the recipe, hence the name change to Uchtdorf Salad.* *Pres. Uchtdorf is a General Authority and 2nd Counselor in the First Presidency for The Church of Jesus Christ of Latter-day Saints.
Cold Cherry Salad
1 can cherry pie filling
1 can sweetened condensed milk
1 can (20 oz) crushed pineapple, drained
1 1/2 c. coconut
8 oz. Extra-Creamy Cool-Whip
1 c. chopped pecans
Mix all together until well-blended. Pour into a nice bowl, and refrigerate until ready to serve.
*My mother-in-law's, Barbara Miller, recipe. She makes this often, and we all love it! Could be more like a dessert.