Art City Salad

(This makes a lot!!! So invite some friends over to enjoy it with you!
And it also goes great as a wrap or in a pita pocket!)

Salad:

2 ½ c cooked, diced chicken
¾ c crumbled bacon
¾ c candied almonds*
1 ½ c shredded Monterrey jack cheese
4 c romaine lettuce
2 c iceberg lettuce

Poppy seed Dressing:
(If you don’t want to go to the trouble to make your own, just buy plain poppy seed
Dressing, and thin it out a bit with some apple cider vinegar or raspberry vinegar –
That works great too!)

¾ c sugar
1 ½ t powdered mustard
1 t salt
1/3 c apple cider vinegar or
raspberry vinegar
1 c salad oil
3 T toasted poppy seeds

Dressing: In a blender pulverize the sugar. Add the mustard, salt and vinegar to the mix. Blend until sugar is dissolved. With the machine slowly running, gradually add the oil. Remove the mixture from the machine and stir in the poppy seeds. Chill for at least 20 minutes.

Salad: In a large bowl combine lettuce, all salad ingredients except almonds. Toss salad and sprinkle almonds on top. Serve immediately.

*You can buy glazed almonds (usually in the produce section) or combine ¾ c sliced almonds and 4-5 T sugar in saucepan. Stir over medium heat till sugar melts and almonds are toasted. The sugar may burn easily. Place almonds on a plate to cool. Just before serving, crumble into the salad.