Amazing Romaine Salad with Light Poppy Seed Vinaigrette

For 8 Servings, Amazing Romaine Salad with Light Poppy Seed Vinaigrette keeps the list centered on granulated sugar, white vinegar and avocado oil. Set aside about 25 minutes.

• Yield 8 Servings
• Ready in 25 minutes
• Prep 20 minutes
• Cook 5 minutes

Ingredients

Vinaigrette

• ¼ cup granulated sugar
• ⅓ cup white vinegar
• ⅓ cup avocado oil , olive oil or vegetable oil
• 2 tablespoons yellow mustard
• ¾ teaspoon salt
• ¾ teaspoon poppy seeds

Candied Nuts

• 1 cup chopped nuts , walnuts or pecans are my favorites
• ¼ cup granulated sugar
• 1 tablespoon butter
• Small pinch of salt and cayenne pepper

Salad

• 2 heads romaine lettuce , chopped
• ½ cup feta , bleu or Parmesan cheese
• 6-8 strips bacon , cooked and chopped or crumbled
• ½ – 1 cup dried cranberries or cherries

Instructions

1. For the dressing, combine all the ingredients except the poppy seeds in a blender and process until combined. Add the poppy seeds and give it another whirl to combine. Pour in a jar and keep in the refrigerator until ready to serve.
2. For the nuts, in a 10-inch skillet, combine the nuts, sugar, butter, salt and cayenne. Heat over medium, stirring constantly with a silicone spatula or wooden spoon until the sugar and butter melts and coats the nuts, 3-5 minutes. Immediately scrape the nuts onto a sheet of parchment and separate carefully into pieces to cool.
3. In a large bowl, toss the lettuce, cheese, bacon, dried fruit, and cooled nuts (break them into smaller pieces with a mallet, if needed). Pour a bit of the dressing over the top and toss to combine. Add more dressing, if needed (you may not use it all). Serve immediately.

Dress it just before it goes to the table so the leaves stay crisp.