So yesterday was the Super Bowl. Did you all watch it? I’d planned to, but then for whatever reason, it just didn’t pull me in. I think I’d had a long day with church duties and the game was just too much for me.

We’d made plans to make some new foods for our little family-of-three-or-four “party” (kass was working), so by the time I’d finished all that, along with a long church day, I was done.

The highlight for me last night? The most delectable salad ever! 

There’s one thing that “us mormons” know how to do, and that’s share food at many a-functions. Whether is’s a big potluck church party, a little neighbor party, or someone just bringing you dinner because things aren’t going well–we all get to delight in each other’s food.

This salad was shared at just such an occasion. One that I didn’t happen to attend, but the recipe was distributed at church the next Sunday.

oh. my. goodness!

It had just the right blend of everything good in this world. We made a couple modifications to suit the tastes of our family, but here it is for you to enjoy too!

Gourmet Green Salad (originates from

10-12 c. mixed greens (we used a bag of Dole Salad Mixed Greens–mostly baby spinach in it)
1-2 heads romaine hearts (we used some romaine lettuce)
1-2 Granny apples or pears (had apples, but didn’t use)
Craisins (not allowed in our house at all according to hubby)
Gorgonzola (we used Feta)
1 lb. bacon

We also added a little red onion to our salad. Also, because not everyone likes everything, we usually make our salads more like a salad bar. Ingredients are always treated as “toppings” in our house.

Sugared Pecans:
1/2 c. Pecans, chopped
2 T. Sugar

Place nuts and sugar in small skillet. Cook over medium high heat until sugar starts to dissolve. Stir the entire time. The sugar will darken and coat the nuts. Remove from heat and spread on cooke sheet to cool.

Dressing (this is the “icing” on the “cake” so to speak!)
1/4 c. red onion
1/2 c. red wine vinegar
1/4 c. balsamic vinegar
1 c. sugar
1-2 T. dijon mustard
2 t. salt
ground pepper to taste
1-2 cloves garlic
2 c. canola oil

Combine all ingredients except oil in a blender or food processor and blend well. While processing, slowly add canola oil and blend well. Will keep in refrigerator for 1-2 weeks.

Preheat oven to 425 degrees.

Hearty loaf of bread or rolls (like french bread)
Cut into 1/2 to 3/4 inch cubes. Place bread cubes on a rimmed backing sheet.
(I think I’d line mine with foil too.)

Mixture of 2 T olive oil and 1 T balsamic vinegar
Drizzle over bread cubes. Toss well with your hands so the cubes are evenly coated, for the most part.

1 t. coarse/kosher salt and 1 t. pepper
Sprinkle over bread cubes. Toss until spices are evenly distributed

Put croutons in oven for about 8-10 minutes, checking often and baking until the cubes are golden brown and toasted.

So, I think that making the croutons would have taken me over the edge. lol Although they do sound extremely delicious and I hope to make them some time. We also made something else–more appetizeree–that I’ll share tomorrow.

I think I could eat that salad all week! It would be amazing to eat as a summer salad too, my hubby said in his i’m-in-touch-with-my-femininity voice. We all looooved it except for Jordan. She loves potato salad, dill pickles, zesty italian dressing, will eat lettuce like popcorn, but she doesn’t like a vinaigrette? Crazy child. Says she doesn’t like ‘vinegar.’ I’m like, “What’s in pickles???”

Oh well. Her loss. But you all must try this. You won’t be sorry! :)