Gourmet Salad

I love a "sweet" salad, so it's no wonder why I loved the salad my mom asked me to make for Christmas Eve dinner.  I made it again this week, and loved it just the same, so thought I would share the recipe here.

10 – 12 cups mixed greens

½ pound white button mushrooms, sliced

2 ripe pears, thinly sliced

Fresh raspberries

¼ cup thinly sliced Parmesan cheese

1 lg carrot, thinly sliced

5 – 7 slices bacon, cooked and coarsely chopped

¼ - ½ cup thinly sliced red onion

Sliced almonds, candied

Dressing:

1/3 cup Pomegranate vinegar

3/4 cups sugar

2 T red onions, finely grated

1 T Dijon mustard

1 tsp salt

Pepper to taste

1 cups canola or olive oil

Directions:

For the salad – put mixed greens in a large salad bowl, top with other ingredients and toss. Serve with dressing.

For the dressing – Add all ingredients except oil in blender. Blend well. While processing, slowly add the oil and blend well. It keeps well in the frig for 1 – 2 weeks.