Christmas is now just around the corner – it is unbelievable how quickly the time goes. I’m sure many of you are in a flurry of preparations this week to be ready for Christmas falling on a Monday this year.

Today I am making three batches of dinner rolls and some squares for special orders for friends.

This salad, aptly named Christmas Salad, will be a welcome addition to your turkey dinner. You can toast the almonds, seed the pomegranates and make the salad dressing ahead of the meal. To keep the pears from browning, I slice the pears, leaving the skin on, then toss them with a little of the salad dressing. They can sit like this until just before dinner when you toss the salad.

Wishing all of you a Merry Christmas and a Happy New Year!

Christmas Salad

• 1 cup almonds, sliced
• 2 Tbsp. white sugar
• 2 heads lettuce, washed and chopped
• 2 pomegranates, seeded
• 1 lb. bacon, cooked and crumbled
• 3-4 ripe pears, sliced
• 1 cup parmesan cheese, grated

Dressing:

• 1 Tbsp. prepared mustard
• 1/2 cup sugar
• 1/2 cup vinegar
• 1 Tbsp. onion, chopped
• Sprinkle of salt
• 3/4 cup olive oil

For the salad dressing, put all ingredients in the blender except olive oil.

Blend until smooth.

With the blender running on medium speed, add olive oil in a slow, steady stream.

Pour into a container and refrigerate. Keeps well.

To prepare almonds, put almonds and white sugar in a hot pan.

Stir constantly. The sugar will melt and coat the almonds.

Sauté until almonds are golden.

Remove from heat and cool completely.

Prepare remaining salad ingredients in a large bowl.

Toss with dressing just before serving.

Serves 12-14 people.