1 bag spinach
1 bag romaine
7 slices cooked bacon, crumbled
1 bag slivered almonds
1 green apple, sliced
1. Sugar coat the almonds by placing the almonds in a medium saucepan with about a ½ cup of sugar.
2. Stir over medium heat until sugar melts and coats almonds. Let cool on a glass pan so they won’t stick.
3. Will last for about a week in an airtight container.
1/8 red onion very thinly sliced
1/3 c. oil
¼ c. sugar
¼ tsp. salt
3 Tbs. white vinegar
4. Mix together and toss with salad.