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Red and Green Christmas Salad

Source of Recipe


From "Al Roker's Hassle Free Holiday Cookbook"






List of Ingredients



• -- For the Blue Cheese Dressing --
  
• 3/4 cup mayonnaise
  
• 3/4 cup sour cream
  
• 4 ounces crumbled blue cheese (1/2 cup)
  
• 2 Tbsp lemon juice (from 1 lemon)
  
• 2 cloves garlic, peeled and finely chopped
  
• Pinch of cayenne pepper
  
• .
  
• -- For the Salad --
  
• 8 slices bacon, diced
  
• 1 head radicchio, leaves separated (2 to 3 cups)
  
• 10 cups lightly packed baby spinach (10 ounces)
  
• 10 ounces button mushrooms, wiped clean and sliced
  
• 1 red bell pepper, stemmed, seeded and thinly sliced
  
• 1/4 cup pine nuts, toasted (optional)
  






Instructions



1. To prepare the dressing: In a food processor or a blender, combine all the ingredients, season to taste with salt and pepper, and puree until smooth. (The dressing can be covered and refrigerated for up to 2 days.)
   
   
2. To prepare the salad: Line a plate with several sheets of paper towels. Cook the bacon in a skillet over medium-high heat, stirring occasionally, until crisp -- about 10 minutes. Using a slotted spoon, transfer the bacon to the prepared plate to drain.
   
   
3. Tear the radicchio leaves into bite-size pieces and toss them in a large bowl with the spinach, mushrooms and bell pepper. Sprinkle the bacon and pine nuts (if using) on top. Just before serving, add the dressing and toss to coat the ingredients.
   
   Serves 8