1headBibb lettucewashed and torn into bite sized pieces
2cupsromaine lettucewashed and torn into bite sized pieces
¼cuppickled red onionsrecipe below
½cupCrumbled Blue Cheese
¼cupCrispy thin onion straws (French fried onions
2slicesBaconcooked crisp and crumbled (or bacon bits)
Pickled Red Onions
1red onionsliced into thin strips
½cupred wine vinegar
3tablespoonsdistilled white vinegar
1 ½teaspoonskosher salt
To make the pickled red onions:
Place ingredients in a small saucepan over medium-high heat and bring to a boil. Remove from heat and steep onions in the hot liquid for about 20 minutes.
Cool completely before serving, and store in a tightly sealed container in the fridge for up to 2 weeks.
To make the salad:
Combine lettuces in a large bowl and toss with desired amount of ranch dressing.
Divide onto salad plates and divide toppings (walnuts, bacon, blue cheese and pickled red onions) evenly among the plates using desired amounts of each.
For the pickled red onions you can use this recipe (it’s super easy and delicious), but if you’re short on time here’s a little tip – use actual pickle juice, straight from a big jar of pickles! Place the onions covered with pickle juice in a sealed jar and leave it on the counter for an hour – works like a charm!