Large Farmhouse Salad with Lemon Mayo Dressing

Both Dr. Sweetpea and I love a good salad for dinner. It's healthy, has tons of vegetables or fruit mixed in, and we love all kinds of salad dressings. I came across this recipe several years ago but decided to make it today since I had all the ingredients. I was a little skeptical about the salad dressing at first but it's quickly become my favorite. Definitely a wonderful salad to have when it's starting to get hot outside.

Salad with Lemon Mayo Dressing

(Source: Journal Sentinel)

1 cup mayonnaise

1 cup plain yogurt

2 tablespoons Dijon mustard

6 tablespoons sugar

1/2 cup vegetable oil (or olive oil)

2 teaspoons salt

2 tablespoons fresh lemon juice

6 tablespoons red wine vinegar (I used white balsamic vinegar)

Spring greens mix

Halved red grapes

Sugared walnuts

Sugar-baked walnuts:

3 cups walnuts halves and pieces

1/2 cup packed brown sugar

1/4 cup (1/2 stick) butter

Make sugar-baked walnuts: Preheat oven to 375 degrees. Combine all ingredients and mix well. Spread out on a sheet pan and then bake in preheated oven 8 to 10 minutes, stirring once or twice. (Note: Extra walnuts can be used in other salads or eaten as snacks.)

In a large bowl, combine all dressing ingredients and mix until well blended.

Toss dressing with spring mix and then top with halved red grapes and sugared walnuts. Fish, chicken or Parmesan-crusted poached eggs can be served with the salad.