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Bone-Crunching Layered Salad with Mustard-Beer Dressing & Pretzel Crunchers

By: Tanimura & Antle®

"Take it to the end zone with this football player sized salad! Dressed in a tangy mustard-beer dressing and topped with crumbled pretzel nuggets, this game day hunger crusher is destined to dominate your taste buds!"

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 head Tanimura & Antle® iceberg lettuce, rinsed, drained, torn
1 bunch Tanimura & Antle® Green Onions
2 cups shredded sharp Cheddar cheese
1 cup raisins
3 hard-cooked eggs, coarsely chopped
3 cups small Tanimura & Antle® Broccoflower® florets
2 cups honey mustard pretzel nuggets, coarsely crumbled
Mustard-Beer Dressing (see recipe)
Bacon (see recipe)
Mustard-Beer Dressing
1/2 pound bacon, cut into 1 inch pieces
1 cup finely chopped Tanimura & Antle® Certified Sweet™ Italian Red Onion
1 (12 fluid ounce) can beer
1/2 cup honey mustard
1 1/4 cups mayonnaise

Directions

Layer lettuce, green onions, cheese, raisins, eggs and Broccoflower® in large straight-sided glass bowl. Spread dressing evenly on top of salad, covering completely. Sprinkle with bacon. Cover tightly with plastic wrap. Refrigerate at least 1 hour. Can be overnight.
Sprinkle with pretzels and toss to serve.
Mustard-Beer Dressing: Cook bacon in skillet until crisp. Remove bacon; drain. Discard all but 2 Tbsp. drippings.
Saute onion in 2 Tbsp. drippings over medium heat until tender, 3 to 5 minutes. Add beer; cook over medium-high heat until reduced to 1-1/2 cups, about 5 minutes. Cool. Whisk in mustard, then mayonnaise.