Bone Crunching Layered Salad

WITH MUSTARD-BEER DRESSING & PRETZEL CRUNCHERS

Main Ingredients:

• 1 head Tanimura & Antle® iceberg lettuce, rinsed, drained, torn (8 cups)
• 1 bunch Tanimura & Antle® green onions, thinly sliced
• 2 cups shredded sharp Chedder cheese (8 oz.)
• 1 cup raisins
• 3 hard-cooked eggs, coarsely chopped
• 3 cups small Tanimura & Antle® Broccoflower® Florets
• Mustard-Beer Dressing (see recipe)
• Bacon (see recipe)
• 2 cups honey mustard pretzel nuggets, coarsely crumbled

Directions:

• Layer lettuce, green onions, cheese, raisins, eggs and Broccoflower® 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.
• Sprinkle with pretzels and toss to serve.

Mustard-Beer Dressing (3-1/2 cups):

• 1/2 lb. bacon, cut into 1" pieces
• 1 cup finely chopped Tanimura & Antle Certified SweetTM Italian Red Onion
• 1 bottle (12 oz.) beer
• 1/2 cup honey mustard
• 1-1/4 cups mayonnaise

Directions:

• Cook bacon in skillet until crisp. Remove bacon; drain. Discard all but 2 Tbsp. drippings.
• Sauté onion in 2 Tbsp. drippings over medium-high heat until tender, 3-5 minutes.
• Add beer, cook over medium high heat until reduced to 1-1/2 cups, about 5 minutes.
• Cool. Whisk in mustard, then mayonnaise.

Thinly sliced iceberg lettuce adds a fresh crunch to all your football party favorites. Try it on a Southwestern-style pizza!

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