Monday, June 16, 2014

Layered Salad

The measurements of the ingredients of this salad depend upon the size of your bowl.  I will give my measurements for a rather large bowl.  If your see-through bowl is smaller, use your best judgment on the quantities.

One 10-ounce bag of spinach, stems removed
2 C shredded carrots
8 boiled eggs, sliced
2 C frozen peas
2 C frozen corn kernels
One 8-ounce package of mushrooms, sliced
2 heads fresh broccoli, stems removed and cut into florets
1 lb bacon, cooked and crumbled
2 C shredded cheddar cheese (reserve some for garnish)
3 C dressing, like my Green Goddess (see below)
2 green onions, sliced, for garnish
Salt & pepper

Layer each part of the salad in a clear bowl in the order given, seasoning each layer of vegetables with salt and pepper.  Cover the top with the dressing, reserved cheese, and green onion, and refrigerate at least 2 hours and up to 24 hours before serving.

Parisien herb blend is a mixture of tarragon, dried chives, chervil, dill weed and basil.  Any green dried herb mixture will work here.

1/2 C sour cream
1/2 C green onions, rough chopped
1 avocado
2 cloves garlic
Juice of 1 lemon
2 teaspoons anchovy paste (optional)
1/2 C mayonnaise
1/4 C Italian parsley
1 heaping teaspoon Parisien blend herbs (see note above)

For the dressing, add all ingredients into a blender and process until smooth.  Chill until ready to use.

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