Pomegranate Salad

1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
8 oz shredded mozzarella
8 oz shredded Parmesan
1 pound bacon, cooked and crumbled
8 oz pomegranate arils (Craisins can substituted)
1 c sliced almonds, toasted

Break red and green lettuce into pieces. Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with salad. Makes 12 servings.

Note: Use one Costco container of mixed greens instead of the three different heads of lettuce. Spinach can also be used.

Dressing
1/2 c red wine vinegar
1 c sugar

1/2 onion, chopped
1 1/2 tsp salt
2 tsp dry mustard
1 c canola oil

In a blender or food processor, mix all ingredients except oil. Add oil and blend again.

Cookie Salad

Cookie Salad

2 small packages vanilla instant pudding
2 cups buttermilk
16 oz. tub cool whip
1 can pineapple tidbits (or crushed pineapple)
1 can mandarin oranges
1 package Keebler striped shortbread cookies

Mix pudding, buttermilk and cool whip. Add drained pineapple and oranges. Refrigerate.
Break cookies into bite size pieces and freeze in plastic bag. Stir into salad just before serving.

Bacon Wrapped Water Chesnuts

1 can whole water chesnuts
1 lb bacon
1/2 cup brown sugar
1/2 cup ketchup

Wrap each water chesnut with a slice of bacon using a toothpick to hold in place. Place in baking dish. Bake at 375 degrees for 20 minutes. Drain fat. Mix ketchup and brown sugar and pour over wrapped chesnuts. Bake for an additional 30 minutes at 375.