Christmas Salad

Emily Williams

My family's traditional salad that we enjoy together every Christmas Eve.

Mixed greens (spring mix and hearts of romaine)

4 pears; 2 red and 2 green, washed with skins left on

2 pomegranates, seeded

1 lb. bacon, cooked and diced

2 cups almonds, browned and sugared (directions below)

1 cup Parmesan cheese

Put almonds and 3/4 cup of sugar in a non-stick skillet. Cook over medium heat, stirring constantly until almonds are coated and sugar has dissolved.

All ingredients can be prepared in advance with the exception of the pears. Cut pears into 1/2 inch cubes and add to salad immediately before serving.

Dressing:

1/2 cup sugar

1 tsp. salt

1/2 Tbsp. dried onion flakes

1 tsp. dry mustard

1/2 cup red wine vinegar

1 tsp. poppy seeds

1-1 1/2 cups vegetable oil

Mix sugar, salt, onion, mustard, vinegar, and poppy seeds. While stirring ingredients briskly (or blending in blender) add oil slowly. Mix until well-blended and oil is emulsified.

Add salad dressing immediately before serving.

Makes 12-14 servings