Hood River Salad Recipe

Name: Hood River Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head romaine lettuce, torn; 1/2 cup raisins; 1/2 cup toasted slivered almonds; 1 diced avocado; 6 -8 slices fried bacon, crumbled (see tip, below); DRESSING; 1/4 cup salad oil; 2 tablespoons red wine vinegar; 3 tablespoons chili sauce, such as Heinz (or ketchup); 1 tablespoon sugar

Servings: persons

1 head romaine lettuce, torn
1/2 cup raisins
1/2 cup toasted slivered almonds
1 diced avocado
6 -8 slices fried bacon, crumbled (see tip, below)
DRESSING
1/4 cup salad oil
2 tablespoons red wine vinegar
3 tablespoons chili sauce, such as Heinz (or ketchup)
1 tablespoon sugar

1
Toast the almonds on medium-low heat in a non stick pan, just until light brown, stirring so they don't burn.
2
Make the dressing and shake till sugar is dissolved, then refrigerate.
3
You can make this salad an hour or so ahead by tossing the torn romaine, raisins and almonds together. At the last minute add the freshly diced avocado (to keep it from turning brown) and the bacon (to keep it from looking anemic), then toss all with the dressing just before serving.
4
TIP: When I've been asked to make this salad on short notice you can use the packaged, REAL (not fake!) bacon crumbles by Hormel. Nobody tastes the difference, including me, so I do this and it's a huge time saver.

1093

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head romaine lettuce, torn, 1/2 cup raisins, 1/2 cup toasted slivered almonds, 1 diced avocado, and more.

Yes, Hood River Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hood River Salad

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