Tami’s Everything Salad

You know that I love salads and this is one great salad that you will love, too!  When my tennis friend Tami told me that she made this salad every Thanksgiving and it was devoured I stepped back a minute and thought.  You know a salad really has to be good to be eaten at Thanksgiving  because there is so much good food on a Thanksgiving table.  Usually a salad will be the last food eaten, but this is the exception.  I promise you it is like dessert that’s a salad, but so good for you!  Tami served it last week at our end of the year tennis get together and it was a hit!  I made it last night for my book club and there was just a morsel left.  It is a fantastic salad and everyone will love it.  It has it all veggies, fruit, nuts, and cheese that are so good for you.  Then a heavenly sweet and sour dressing that is to die for.

You can play around with some of the ingredients, but the recipe as it stands is one of the best salads that I have had.  Let’s just say that it will be one of the dishes that I will teach my students to make before they leave home.  You need this in your back pocket.  It will be a great family salad as well as a crowd pleaser.  Get ready for the compliments to come !  And by the way, all the skill necessary is cutting, a little measuring, and shaking.  Enjoy!

Tami’s Everything Salad

Yield serves 14 small servings or 8 average servings

Ingredients:

• 1 large head  romaine lettuce, cut into bite sized pieces
• Small bag  broccoli florets cut into bite sized pieces
• 1/2 cup  sliced green onions
• 2 packs of Ramen Noodles, flavor packet removed ( crumble the noodles)
• 1 cup Pecans toasted in 1 tablespoon butter and 1/4 teaspoon cinnamon
• 1/2 bag  Cranraisins
• 1/2 bag almonds ( flavored slices salad ready in the vegetable section)
• 1 large can of mandarin oranges
• Handful of crumbled blue cheese or feta cheese ( your choice)
• Dressing below

Dressing  (I halved the recipe for the dressing and found it to be enough.  You could make it all and store the remainder in the refrigerator.  Store in a cruet or a jar.)

• 1 cup  vegetable oil
• 1 cup sugar
• 1/2 cup wine vinegar
• 1 teaspoon soy sauce
• salt and pepper to taste

Directions:

1. Bring to a boil all the ingredients.
2. Immediately turn to low and stir constantly.
3. Once sugar has completely dissolved turn off the heat.
4. Cool.
5. Add to salad when ready to serve

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