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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This dressing was first brought to my attention by my SIL, who found it in a local fund raising/awareness cookbook called Breast of Friend. This cookbook has been researched, tried and put together by volunteers in Foam Lake, Saskatchewan, Canada. The salad I use most frequently is not the one in the cookbook but one I have put together. The dressing gets better as it sits. Prep time does not include the time the dressing sits. NOTE: Do not have to make my lettuce salad, try it on your own favorite lettuce salad. I add 3/4 cup of Salad Crunchy mix found at Nutters, it is a combination of toasted sunflower seeds, pumpkin seeds, soybeans and sesame seeds. Ingredients:
1 cup salad dressing |
3/4 cup buttermilk |
1/2 cup sour cream |
1/8 cup lemon juice |
1/4 cup sugar |
1/4 cup ketchup |
1 tablespoon montreal steak spice (made by club house) |
1 tablespoon roasted garlic and red pepper spice mix (made by club house) |
1/2 tablespoon granulated garlic |
1/4 teaspoon cumin |
1/4 teaspoon curry powder |
6 -8 cups romaine lettuce, coarsely chopped |
1 1/2-2 cups cherry tomatoes, sliced in half |
1/2 red onion, chopped |
6 -8 hard-boiled eggs, sliced |
3/4 cup crumbled cooked bacon |
1 -2 cup fresh gourmet santa fe style corn tortilla strips |
Directions:
1. DRESSING.
2. Combine first 11 ingredients and let rest for a day before making salad to allow flavors to blend.
3. SALAD.
4. Combine lettuce, tomatoes and red onions.
5. Just before serving add eggs, {Salad Crunchy Mix - NOTE: See recipe description} - and toss in dressing mix.
6. Top with bacon and tortilla strips.
7. Serve immediately.
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