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MAKE-AHEAD LAYERED SALAD {FOR A CROWD}
When feeding a crowd, we all love to have a few tricks up our sleeve to make preparation easier, right? Make-Ahead Layered Salad is one of my favorite feed-a-crowd tricks! With make-ahead convenience and fabulous flavor, it's perfect for all those summer cookouts and get-togethers.
INGREDIENTS:
Dressing:
1 c. mayonnaise
1/4 c. whole milk
1/4 c. chopped parsley
1 T. chopped fresh chives
1 ½ tsp. dried dill weed
1/4 tsp. pepper
1/8 tsp. salt
Salad:
6 c. chopped iceberg lettuce {about 1 small head ... or Romaine works too, if you'd prefer}
2 medium carrots, grated
1 c. chopped red onion
1 medium cucumber, unpeeled & thinly sliced
1 (10 oz.) package frozen peas, thawed
1 ½ c. (about 6 oz.) shredded sharp cheddar cheese {I shred my own because I think it has better flavor}
8 strips bacon, cooked & crumbled
INSTRUCTIONS:
1. PREPARE THE DRESSING: In a small bowl, whisk together the mayonnaise, milk, parsley, chives, dill weed, salt, and pepper. Set aside.
2. PREPARE THE SALAD: In a glass serving bowl, layer the lettuce, carrots, cucumber, onion, and peas. {Do not toss.}
3. Pour dressing mixture evenly over the peas. Sprinkle cheese and then bacon on top.
4. Cover and refrigerate several hours or overnight.
5. At serving time, serve as-is {leaving it layered} OR toss together just before serving, if desired.
This article and recipe adapted from this site
When feeding a crowd, we all love to have a few tricks up our sleeve to make preparation easier, right? Make-Ahead Layered Salad is one of my favorite feed-a-crowd tricks! With make-ahead convenience and fabulous flavor, it's perfect for all those summer cookouts and get-togethers.
INGREDIENTS:
Dressing:
1 c. mayonnaise
1/4 c. whole milk
1/4 c. chopped parsley
1 T. chopped fresh chives
1 ½ tsp. dried dill weed
1/4 tsp. pepper
1/8 tsp. salt
Salad:
6 c. chopped iceberg lettuce {about 1 small head ... or Romaine works too, if you'd prefer}
2 medium carrots, grated
1 c. chopped red onion
1 medium cucumber, unpeeled & thinly sliced
1 (10 oz.) package frozen peas, thawed
1 ½ c. (about 6 oz.) shredded sharp cheddar cheese {I shred my own because I think it has better flavor}
8 strips bacon, cooked & crumbled
INSTRUCTIONS:
1. PREPARE THE DRESSING: In a small bowl, whisk together the mayonnaise, milk, parsley, chives, dill weed, salt, and pepper. Set aside.
2. PREPARE THE SALAD: In a glass serving bowl, layer the lettuce, carrots, cucumber, onion, and peas. {Do not toss.}
3. Pour dressing mixture evenly over the peas. Sprinkle cheese and then bacon on top.
4. Cover and refrigerate several hours or overnight.
5. At serving time, serve as-is {leaving it layered} OR toss together just before serving, if desired.
This article and recipe adapted from this site
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