Salad Elaine

Ingredients

Instructions

Dressing

  • 1/2 c. sugar
  • 2 tsp. celery seed
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 3 tbls. grated onion
  • 1/3 c. vinegar
  • 1 c. light oil

Salad

  • 4 c. lettuce (romaine, red leaf etc.)
  • 1 c. seedless grapes (red and green, halved)
  • 1 large apple
  • 1/2 c. celery
  • 1/2 c. walnut
  • 1/3 c. blue cheese
  • 1/2 croutons

Croutons

  • 1/2 loaf thin bread
  • 3 tbls. olive oil
  • 1/2 c. romano cheese 2-3 tsp. garlic powder
  • 1 1/2 – 2 tsp. dried salad herbs
Place sugar, celery seed, mustard, salt, onion and vinegar in blender. Add oil in a slow steady stream while blending constantly.

Croutons: Heat oven to 225. Cut bread in 1/2" cubes. Sprinkle with oil. Combine rest of crouton ingredients and sprinkle on bread. Bake 1 hour, stirring occasionally.

Dressing and croutons can be made days ahead.