A great salad sets the stage for your holiday dinner. You want something simple and festive, compliments the star of your holiday table, and won’t fill everyone up so much they don’t have room for the main course. The Pride of the Crown Salad is the perfect addition to any holiday menu.
Growing up, we would visit relatives in Southern California for Thanksgiving and on Saturday night we would head up to Lawry’s in Beverly Hills for a prime rib dinner. Overindulgent eating at it’s finest! While the entire dinner was amazing, the salad stood out and quickly became one of my favorites. I’ve served the Pride of the Crown salad from Lawry’s ever since I’ve been making holiday dinners. It’s super simple to make and the dressing is out of this world good. I hope you enjoy it as much as our family has.
Pride of the Crown Salad
Ingredients
- 2 heads of Bibb lettuce, torn (can also use spinach or baby kale)
- 1 garlic clove, minced
- 1/4 cup walnut quarters (use whatever nut you like or omit if nut allergy is present)
- 1/4 pound thick-sliced bacon, cut into 3/8 x 3/8 pieces. Cooked until crisp.
- 1/2 cup coarsely grated Gruyere cheese
- 1 1/2 cup croutons
- Pomegranate Seeds (If you don’t like pomegranates use dried cranberries)
- 1/2 cup red wine vinegar
- 1 cup olive oil
- 1 teaspoon each; dry mustard, Italian seasoning, Lawry’s Seasoned Pepper
Instructions
- In a tight-sealing container, combine seasonings and vinegar and shake well.
- Add olive oil and shake again for another 30 seconds.
- Refrigerate for several hours for the best flavor. I typically make this the night before.
- Toss together the remaining ingredients.
- Add dressing and toss and serve immediately.
Nutrition Facts
Calories
318Fat
31 gSat. Fat
6 gCarbs
7 gFiber
1 gNet carbs
5 gSugar
2 gProtein
5 gSodium
157 mgCholesterol
15 mg