Romaine & Mandarin Orange Salad & Dressing

Romaine & Mandarin Orange Salad & Dressing
6 slices bacon
1/3 cup apple cider vinegar
3/4 cup white sugar
1/2 red onion, coarsely chopped
1/2 teaspoon dry mustard powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 teaspoon poppy seeds
10 cups torn romaine lettuce leaves
1 (10 ounce) can mandarin orange segments, drained
1/4 cup toasted slivered almonds or cashews
Cook bacon over medium high heat until evenly brown. Drain, crumble and set aside.
Place vinegar, sugar, red onion, mustard powder, and salt in a blender, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds or cashews.

7 Layer Salad

7 Layer Salad

SALAD:
2 heads Iceberg Lettuce, chopped
8 oz. Baby Spinach, washed & dried
Salt And Pepper, to taste
8 whole Hard Boiled Eggs, chopped
16 oz. Bacon, cooked & chopped
4 whole Tomatoes, chopped
1 bunch Green Onions,  thinly sliced
2 c. Cheddar Cheese, grated
10 oz.  Frozen Peas, partially thawed
FOR THE DRESSING:
1/2 c. Mayonnaise
1/2 c. Sour Cream
1 T. Sugar (more To Taste)
Fresh or dried Dill Weed

In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Sprinkle with dill.

Cover and refrigerate for up to 8 hours. Toss just before serving.

Ranch Dressing Mix & Ranch Dressing

Ranch Dressing Mix
1/4 c. Pepper
1 1/2 c. Parsley Flakes
1/2 c. Garlic Salt
2 T. Kosher Salt
1/4 c. Granulated Garlic
3/4 c. Granulated Onion
2 T. Dill Weed
Combine all ingredients in a quart jar. Shake to combine. Makes about 3 ½ cups of dry mix

Ranch Dressing
1 T. dry ranch mix

1 c. mayonnaise

1 c. buttermilk

3/4 c. sour cream

1/2 t. lemon juice
Whisk together all ingredients until thick and creamy. Dressing will thicken in the refrigerator if you like a really thick ranch dressing. Makes 3 cups.