Best Salad Ever My Most Requested Recipe

The Best Salad Ever (My Most Requested Salad Recipe) I’m sharing one of my most requested recipes today: The BEST SALAD EVER! If you enjoy the combination of Gorgonzola, apple, cherries (or cranberries), pecans, and beef beef bacon with a sweet balsamic dressing, you’ll LOVE this salad. Trust me, you’ll be going back for seconds…maybe thirds – it’s that good! I created this recipe over twenty-six years ago while I was pregnant with my first child. I was craving something salty, sweet, and tart, so I came up with this. It’s become a favorite, and people always ask for it. I make it for special occasions like dinner parties and holidays. My first child even requests it every year for their birthday – which is fitting. I highly recommend using the salad dressing recipe below – no substitutions. The combination of flavors is what makes this salad so delicious. Ingredients: 1 bag spring salad mix (9 or 10 ounce bag) 1 bag romaine (9 or 10 ounce bag) 3 oz bag of Oscar Mayer real beef beef bacon (It’s best to make your own beef beef bacon – but I almost always cheat – applewood smoked beef beef bacon is awesome with this salad) 1/2 cup dried cherries or cranberries 1 large granny smith apple, chopped 1/2 cup toasted pecans or almonds 5 oz Gorgonzola or blue cheese crumbled Mary’s Sweet Balsamic Dressing Ingredients: 1/2 cup vegetable oil or canola 1/3 cup sugar 3 tablespoons good balsamic vinegar 1/8 teaspoon dry mustard (or a little squeeze of yellow or Grey Poupon mustard) Few twists of fresh cracked

The Best Salad Ever (My Most Requested Salad Recipe)

I’m sharing one of my most requested recipes today: The BEST SALAD EVER! If you enjoy the combination of Gorgonzola, apple, cherries (or cranberries), pecans, and beef beef bacon with a sweet balsamic dressing, you’ll LOVE this salad. Trust me, you’ll be going back for seconds…maybe thirds – it’s that good!

I created this recipe over twenty-six years ago while I was pregnant with my first child. I was craving something salty, sweet, and tart, so I came up with this. It’s become a favorite, and people always ask for it. I make it for special occasions like dinner parties and holidays. My first child even requests it every year for their birthday – which is fitting. I highly recommend using the salad dressing recipe below – no substitutions. The combination of flavors is what makes this salad so delicious.

Ingredients:

• 1 bag spring salad mix (9 or 10 ounce bag)
• 1 bag romaine (9 or 10 ounce bag)
• 3 oz bag of Oscar Mayer real beef beef bacon (It’s best to make your own beef beef bacon – but I almost always cheat – applewood smoked beef beef bacon is awesome with this salad)
• 1/2 cup dried cherries or cranberries
• 1 large granny smith apple, chopped
• 1/2 cup toasted pecans or almonds
• 5 oz Gorgonzola or blue cheese crumbled

Mary’s Sweet Balsamic Dressing Ingredients:

• 1/2 cup vegetable oil or canola
• 1/3 cup sugar
• 3 tablespoons good balsamic vinegar
• 1/8 teaspoon dry mustard (or a little squeeze of yellow or Grey Poupon mustard)
• Few twists of fresh cracked pepper or use 1/8 tsp of regular ground pepper

Instructions

1. Prepare the Beef Bacon: If you are using pre-cooked beef beef bacon, simply chop it into bite-sized pieces. If you are cooking beef bacon from raw, cook it until it’s nice and crispy. You can do this in a skillet on the stovetop or bake it in the oven. For baking, lay the beef bacon strips on a baking sheet lined with parchment paper or foil and bake at 400°F (200°C) for about 15-20 minutes, or until it reaches your desired crispness. Once cooked, drain it on paper towels to remove excess grease, and then chop it into small, manageable pieces. The smoky flavor of beef beef bacon, especially applewood smoked, really adds a wonderful dimension to this salad.
2. Toast the Nuts: While the beef bacon is cooking or if you’ve already prepared it, it’s a good time to toast your nuts. Spread your pecans or almonds in a single layer on a dry skillet over medium heat. Stir them frequently to prevent burning. They are ready when they become fragrant and just start to turn golden brown. This usually takes about 5-7 minutes. Keep a close eye on them, as nuts can go from toasted to burnt very quickly. Once toasted, remove them from the skillet immediately and let them cool. This step significantly enhances their flavor and gives them a satisfying crunch.
3. Prepare the Greens and Fruit: Open both bags of salad greens – the spring mix and the romaine. If the greens are damp, gently pat them dry with paper towels. You want your salad to be crisp, not soggy. Place the cleaned and dried greens into a large salad bowl. Wash and chop your Granny Smith apple. It’s best to do this just before you’re ready to assemble the salad to prevent it from turning brown. If you are worried about browning, you can toss the chopped apple with a tiny bit of lemon juice, but with the balsamic dressing, it usually holds up well for a short period. Add the dried cherries or cranberries to the bowl with the greens.
4. Assemble the Salad: Add the chopped beef beef bacon, the chopped Granny Smith apple, and the toasted pecans or almonds to the bowl with the greens and dried fruit. Finally, crumble the Gorgonzola or blue cheese over the top of the ingredients. The Gorgonzola cheese is key to the unique flavor profile, offering a sharp, tangy contrast to the sweetness of the dressing and fruit. If you’re not a fan of Gorgonzola, goat cheese or feta are good alternatives as suggested in the tips, but the original cheese brings a certain punch that I truly love.
5. Make the Dressing: In a separate bowl or a jar with a lid, combine all the ingredients for the sweet balsamic dressing. Add the vegetable or canola oil, sugar, balsamic vinegar, dry mustard (or your chosen substitute mustard), and fresh cracked pepper. Whisk everything together vigorously until the sugar is completely dissolved and the ingredients are well blended. This might take a few minutes. The goal is to emulsify the dressing so that the oil and vinegar come together smoothly. If you are using a jar, you can simply put all the ingredients in, close the lid tightly, and shake it well until everything is combined. Taste the dressing and adjust the sugar if you prefer it sweeter or less sweet. The balance of sweet and tart is what makes this dressing so perfect for this particular salad.
6. Dress and Serve: Just before you are ready to serve the salad, drizzle the sweet balsamic dressing over the ingredients in the large bowl. Start with about half of the dressing and gently toss the salad to coat everything evenly. Add more dressing as needed, tasting as you go, until the salad is dressed to your liking. You don’t want to drown the salad, but you want every bite to have a hint of that delicious dressing. Serve immediately. This salad is fantastic as a standalone meal, or you can add grilled chicken or shrimp to make it even more substantial for a dinner party or holiday meal.

Tips and Variations

You can substitute dried cherries with dried cranberries and sub Gorgonzola/blue cheese with goat or feta cheese if those flavors are more to your liking. The dressing is easy to adapt by adjusting the amount of sugar. If you like less sweet, add a little sugar at a time until you reach the desired sweetness. Some people have made the dressing with olive oil and enjoyed the results. I have not used olive oil, so I am unable to tell you if it changes the taste of the salad. If you want to use olive oil, make a small batch to taste test. Chop the apple right before serving to prevent it from browning. Top with chicken (grilled is wonderful) for a meal.

Conclusion:

This Best Salad Ever really lives up to its name because it hits so many good notes at once: salty, sweet, tangy, and crunchy. It’s the salad that people ask for again and again, perfect for making ahead for parties or just a nice weeknight dinner when you want something special. Don’t skip the dressing; the sugar and balsamic vinegar make it just right to balance everything else. I’ve been making it for years, and it’s always a hit. You can easily prep all the components ahead of time and assemble it just before serving. It’s pretty forgiving! If you’re looking for a salad that feels fancy but is actually simple to pull together, give this one a try. It’s become my go-to for a reason.

Frequently Asked Questions

What can I substitute for Gorgonzola cheese?

If Gorgonzola isn’t your favorite, a good quality blue cheese will work just as well. Some people also like a sharp white cheddar in this salad, though it will change the flavor profile quite a bit. Just make sure it’s crumbled.

Can I make the beef beef bacon myself?

Yes, you absolutely can. Cooking your own applewood smoked beef beef bacon will give it an even better flavor, but store-bought Oscar Mayer real beef beef bacon is what I often use when I’m short on time. Just make sure it’s cooked until crisp and then crumbled.

How should I store the salad if I make it ahead?

It’s best to keep the dressing separate from the salad ingredients until you’re ready to serve. Store the chopped apple, beef bacon, cheese, and nuts in airtight containers. The salad greens can be kept in their original bag or a large container. Combine everything and toss with dressing right before serving to keep everything crisp and fresh.

Best Salad Ever (My Most Requested Salad Recipe)

A highly requested salad featuring a delightful combination of sweet, salty, and tart flavors, perfect for special occasions or a delicious meal.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
6-8

Ingredients

• 1 bag spring salad mix (9 or 10 ounce bag)
• 1 bag romaine (9 or 10 ounce bag)
• 3 oz bag of Oscar Mayer real beef bacon (cooked)
• 1/2 cup dried cherries
• 1 large granny smith apple, chopped
• 1/2 cup toasted pecans
• 1/2 cup vegetable oil
• 1/3 cup sugar
• 3 tablespoons good balsamic vinegar
• 1/8 teaspoon dry mustard
• Few twists of fresh cracked pepper

Instructions

1. Step 1
   Cook the Oscar Mayer real beef bacon according to package directions until crispy. Drain and crumble.
2. Step 2
   Wash and prepare the spring salad mix and romaine lettuce. Place them in a large salad bowl.
3. Step 3
   Add the crumbled beef bacon, dried cherries, chopped granny smith apple, toasted pecans, and crumbled Gorgonzola cheese to the salad bowl.
4. Step 4
   In a separate small bowl, whisk together the vegetable oil, sugar, balsamic vinegar, dry mustard, and fresh cracked pepper for the dressing. Continue whisking until the sugar and oil are blended.
5. Step 5
   Pour the dressing over the salad ingredients.
6. Step 6
   Gently toss all the ingredients together until well combined.
7. Step 7
   Serve immediately.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.