Okay...so here's the deal. I find that people are picky with their salads...at least I am. So I actually like to set up the salad in an "assembly line" myself OR...you could just toss all the ingredients together in a bowl. Either way...this is soooo yummy!
INGREDIENTS
1 head Romaine Lettuce (or spinach)
6-8 strips Bacon (cooked & torn in small pieces)
1/4 C Mushrooms (diced small) (optional)
2 C shredded Swiss cheese
1-2 C sweet Roasted Almonds (I'll tell you how to make these in a minute)
2 T Butter (or Margarine)
2 T Sugar
1 small can Mandarin Oranges ( OR 1/2 C plain flavor Craisins) (optional)
1 jar Brianna's creamy Poppyseed dressing
DIRECTIONS
LETTUCE - Rinse & Drain. Pat dry with paper towels or spin dry in a salad spinner. Tear into pieces. Set aside.
BACON - Cook until brown and crispy. Cook on low to med-low heat to minimize "curling."
SWISS CHEESE - Shred or buy it already shredded.
MUSHROOMS (optional) - Wash and Dice.
ORANGES (optional) - Drain
~> Toss all of these ingredients together in a salad bowl or layer them for asthetic effect.
~> Serve Almonds & Dressing on the SIDE (so the almonds don't get soggy)
ALMONDS - Almonds toast QUICKLY so you have to watch these constantly and it may take a time or two to get it right. Melt 2 Tablespoons of Butter or margarine in a frying pan big enough to mix and stir without spilling (or use a sauce pot). Remove from heat and add 2 Tablespoons of Sugar. Add the 1-2 cups of Almonds. Mix until all the almonds are coated equally (add more butter and sugar for a sweeter almond). STIR CONSTANTLY on medium to medium-low heat until just barely brown. Remove from heat and continue stirring another 1-2 minutes. Pour them onto a cookie sheet or platter or plate and spread them out a little to cool.
IMPORTANT TIP: If they look like they are starting to burn already then pour them out immediately. Cool and serve. You can also freeze these and eat the leftover candied almonds in popcorn!
