“Over the Hill and Across the Water Salad”

 

(a.k.a. Ellen’s Favorite Salad)

  • 5-6 cups light green lettuce, torn into large pieces (such as Bibb, Boston, Butter, or living lettuce)
  • 2 ounces sliced almonds, lightly toasted
  • ½ cup dried cherriesoverthehillandacrossthewatersalad
  • 2 ounces Gorgonzola cheese, crumbled into small bits
  • 1 cup celery, cut diagonally into ¼” slices
  • ¼ cup almond oil
  • 1 tablespoon white vinegar
  • 1 tablespoon honey mustard
  • 1 teaspoon sugar
  • 1 teaspoon mayonnaise
  • ½ teaspoon Savory Seasoning
  • ¼ teaspoon salt

In a large bowl, combine the lettuce, almonds, cherries, cheese, and celery. In a shaker jar with a tight-fitting lid, combine the remaining ingredients and shake well. Adjust seasonings, if desired. Pour over the greens and toss. Serve immediately. You can make the dressing in advance and mix your greens, but don’t toss together until right before serving because these types of lettuce are fragile. Not recommended as leftovers. Serves 4.

 

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