2 bags of baby lettuce greens
1 red pepper
1/2 red onion
1/2 cup *Craisins
1/2 cup sliced, toasted almonds
small chunk of blue cheese
cracked black pepper and Kosher salt
raspberry vinaigrette salad dressing
Fill a large salad bowl half-way with pre-washed baby lettuce
mix. Slice red pepper into thin strips and add to your salad bowl.
Slice red onion very thin and add to the bowl. For two bags of lettuce I
use one whole red pepper and one-half red onion, but you can alter
amounts to your liking.
Add in 1/2 cup Craisins and 1/2 cup sliced, toasted almonds.
Crumble blue cheese over the top, as much as you like.
Sprinkle with Kosher salt and cracked black pepper.
Toss with raspberry vinaigrette and serve immediately.
Recipe by Tierney O'Hara at Helium.com
Serves 8 - 10
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
Seven Layered Salad
1 10-oz package shredded lettuce (shred lettuce by hand or chop)
1 10-oz container grape tomatoes, halved or coarsely chopped (or put them in whole)
2 C thin-sliced or finely minced celery (mince in food processor)
2 C finely-minced carrots (mince in the food processor)
8 hard cooked eggs
2 C frozen peas, thawed
1 C mayonnaise
1 C sour cream
1 Tbsp lemon juice
1/2 C Parmesan cheese
6-8 slices bacon, cooked and crumbled about 1/2 cup (make from real bacon)
Layer evenly in the container, in order, the lettuce, tomatoes, celery and carrots.
Using a large serving spoon with the bowl of the spoon facing in toward the center of the bowl, create a space between the salad and the wall of the bowl. Slide in one of the egg slices so the slice is held flat against the wall of the bowl, then remove the spoon and gently press the salad layers back into place. Repeat to evenly place slices around the bowl. Then chop the unused egg slices and the remaining eggs and layer the chopped eggs on top of the carrots.
Spread the peas evenly on top of the eggs.
Thoroughly mix together the mayo, sour cream and lemon juice. Spread evenly on top of the layer of peas.
Sprinkle evenly with Parmesan cheese.
Sprinkle evenly with crumbled bacon.
Refrigerate at least overnight before serving. Serve cold.
Substitute different items for various layers, add a layer or two (just because it started out with seven layers doesn’t mean it has to stay seven layers) or maybe just change the order of the layers.
Other Options (you are limited only by your imagination):
Onions
Croutons
Bell Peppers
Cucumber
Zucchini
Red Lettuce
Spinach
Mushrooms
http://www.dianeskitchen.com
1 10-oz container grape tomatoes, halved or coarsely chopped (or put them in whole)
2 C thin-sliced or finely minced celery (mince in food processor)
2 C finely-minced carrots (mince in the food processor)
8 hard cooked eggs
2 C frozen peas, thawed
1 C mayonnaise
1 C sour cream
1 Tbsp lemon juice
1/2 C Parmesan cheese
6-8 slices bacon, cooked and crumbled about 1/2 cup (make from real bacon)
Layer evenly in the container, in order, the lettuce, tomatoes, celery and carrots.
Using a large serving spoon with the bowl of the spoon facing in toward the center of the bowl, create a space between the salad and the wall of the bowl. Slide in one of the egg slices so the slice is held flat against the wall of the bowl, then remove the spoon and gently press the salad layers back into place. Repeat to evenly place slices around the bowl. Then chop the unused egg slices and the remaining eggs and layer the chopped eggs on top of the carrots.
Spread the peas evenly on top of the eggs.
Thoroughly mix together the mayo, sour cream and lemon juice. Spread evenly on top of the layer of peas.
Sprinkle evenly with Parmesan cheese.
Sprinkle evenly with crumbled bacon.
Refrigerate at least overnight before serving. Serve cold.
Substitute different items for various layers, add a layer or two (just because it started out with seven layers doesn’t mean it has to stay seven layers) or maybe just change the order of the layers.
Other Options (you are limited only by your imagination):
Onions
Croutons
Bell Peppers
Cucumber
Zucchini
Red Lettuce
Spinach
Mushrooms
http://www.dianeskitchen.com
24 Hour Layered Salad
4 cups torn mixed greens
1 cup sliced fresh mushrooms or frozen peas, thawed
2 small tomatoes, cut into thin wedges
1 cup shredded carrot (2 medium)
1/2 cup thickly sliced celery (1 stalk)
1/2 cup sliced radishes
2 hard cooked eggs, sliced
6 slices bacon, crisp cooked, drained, and crumbled
1/2 cup sliced green onion (4 medium)
Buttermilk-Herb Dressing (see below)
3/4 cup shredded chedder, American, or Muenster cheese (optional)
Place greens in the bottom of a 3-quart salad bowl.
Layer in the following order:
1. Mushrooms or peas
2. Tomato wedges
3. Carrot
4. Celery
5. Radishes
6. Egg slices
7. Bacon
8. Green onions
Spread Buttermilk Herb Dressing evenly over the top of the salad, sealing to the edge of the bowl.
Sprinkle with cheese, if desired.
Cover tightly with plastic wrap.
Chill for 4 to 24 hours
To serve, toss lightly to mix.
Buttermilk – Herb Dressing
½ cup mayonnaise or salad dressing
½ cup dairy sour cream
2 tablespoons buttermilk
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped parsley
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
In a small mixing bowl stir together mayonnaise or salad dressing, sour cream, buttermilk, basil, parsley, pepper, garlic powder, and onion powder.
Cover and store in the refrigerator for up to 1 week.
Dressing makes about 1 cup (sixteen 1-tablespoon servings)
Salad makes 6-8 Servings
Better Homes and Gardens SALADS 1994
1 cup sliced fresh mushrooms or frozen peas, thawed
2 small tomatoes, cut into thin wedges
1 cup shredded carrot (2 medium)
1/2 cup thickly sliced celery (1 stalk)
1/2 cup sliced radishes
2 hard cooked eggs, sliced
6 slices bacon, crisp cooked, drained, and crumbled
1/2 cup sliced green onion (4 medium)
Buttermilk-Herb Dressing (see below)
3/4 cup shredded chedder, American, or Muenster cheese (optional)
Place greens in the bottom of a 3-quart salad bowl.
Layer in the following order:
1. Mushrooms or peas
2. Tomato wedges
3. Carrot
4. Celery
5. Radishes
6. Egg slices
7. Bacon
8. Green onions
Spread Buttermilk Herb Dressing evenly over the top of the salad, sealing to the edge of the bowl.
Sprinkle with cheese, if desired.
Cover tightly with plastic wrap.
Chill for 4 to 24 hours
To serve, toss lightly to mix.
Buttermilk – Herb Dressing
½ cup mayonnaise or salad dressing
½ cup dairy sour cream
2 tablespoons buttermilk
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped parsley
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
In a small mixing bowl stir together mayonnaise or salad dressing, sour cream, buttermilk, basil, parsley, pepper, garlic powder, and onion powder.
Cover and store in the refrigerator for up to 1 week.
Dressing makes about 1 cup (sixteen 1-tablespoon servings)
Salad makes 6-8 Servings
Better Homes and Gardens SALADS 1994
Caesar Salad with Homemade Croutons and Balsamic Dressing
1/2 cup olive oil, divided
3 large garlic cloves, crushed, divided
1/2 teaspoon coarse kosher salt
1 15-ounce loaf country-style white bread, crust removed, cut into cubes
1/3 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
2 anchovy fillets
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 very large head of romaine lettuce, torn into bite-size pieces
Preheat oven to 350°F. Whisk 1/4 cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil, and 1 garlic clove in blender; puree until smooth. Season dressing to taste with salt and pepper.
Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.
Bon Appétit June 2005
Serves 6, first course servings
3 large garlic cloves, crushed, divided
1/2 teaspoon coarse kosher salt
1 15-ounce loaf country-style white bread, crust removed, cut into cubes
1/3 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
2 anchovy fillets
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 very large head of romaine lettuce, torn into bite-size pieces
Preheat oven to 350°F. Whisk 1/4 cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil, and 1 garlic clove in blender; puree until smooth. Season dressing to taste with salt and pepper.
Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.
Bon Appétit June 2005
Serves 6, first course servings
Tomato Salad
6 large plum tomatoes, each cut into 4 wedges
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Place tomatoes in large bowl. Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Pour over tomatoes and toss gently to coat.
Bon Appétit May 1997
Serves 6
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Place tomatoes in large bowl. Whisk oil and vinegar in small bowl to blend. Season dressing with salt and pepper. Pour over tomatoes and toss gently to coat.
Bon Appétit May 1997
Serves 6
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