I have some pretty blue-blood tastes: foie gras, for example. But I also enjoy some no-nonsense, shake-and-bake kind of foods. And pretzel salad happens to be one of them.Last year, a relative made pretzel salad as a sweet side dish for Christmas dinner. It was the first time I had tasted it. She made it again this year for Christmas dinner. Maybe it's the saltiness of the pretzels contrasting with the sweetness of the cream-cheese mixture. Whatever it is, I'm going to be tempted to make it myself in 2010.
Why wait until next Christmas to enjoy something that is this easy to make?
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