Bone-Crunching Layered Salad with Mustard-Beer Dressing & Pretzel Crunchers Recipe

Bone-Crunching Layered Salad with Mustard-Beer Dressing & Pretzel Crunchers Recipe

  • 1 head Tanimura & Antle® iceberg lettuce, rinsed, drained, torn
  • 1 bunch Tanimura & Antle® Green Onions
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup raisins
  • 3 hard-cooked eggs, coarsely chopped
  • 3 cups small Tanimura & Antle® Broccoflower® florets
  • 2 cups honey mustard pretzel nuggets, coarsely crumbled
  • Mustard-Beer Dressing (see recipe)
  • Bacon (see recipe)
  • Mustard-Beer Dressing
  • 1/2 pound bacon, cut into 1 inch pieces
  • 1 cup finely chopped Tanimura & Antle® Certified Sweet™ Italian Red Onion
  • 1 (12 fluid ounce) can beer
  • 1/2 cup honey mustard
  • 1 1/4 cups mayonnaise
  1. Layer lettuce, green onions, cheese, raisins, eggs and Broccoflower(R) in large straight-sided glass bowl. Spread dressing evenly on top of salad, covering completely. Sprinkle with bacon. Cover tightly with plastic wrap. Refrigerate at least 1 hour. Can be overnight.
  2. Sprinkle with pretzels and toss to serve.
  3. Mustard-Beer Dressing: Cook bacon in skillet until crisp. Remove bacon; drain. Discard all but 2 Tbsp. drippings.
  4. Saute onion in 2 Tbsp. drippings over medium heat until tender, 3 to 5 minutes. Add beer; cook over medium-high heat until reduced to 1-1/2 cups, about 5 minutes. Cool. Whisk in mustard, then mayonnaise.
Recipe of the Day|