f you know how Cobb salads are put together. And most
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
inner-sized bowls, layer the lettuce, cucumber, tomatoes, and eggs.<
In two 5 quart bowls, layer spinach, eggs, bacon, mushrooms, Romaine, and onion.
In seperate bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper, and spread the mixture evenly over both salads.
Sprinkle both salads with cheddar cheese and refrigerate for 12 to 24 hours.
Just before serving, add peas to salad and toss to combine.
epare barbecue for medium-high heat.
Sprinkle salmon with salt and
For the herring salad, place the
nd salsa over medium heat for 2-3 minutes or until
In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well.
Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
For Lemon Basil Dressing:.
Combine all ingredients,add seasoned salt and garlic pepper to taste.
Mix well; refrigerate until serving.
Refrigerate any leftover dressing.
Remove core out of lettuce head. Quarter the head of lettuce lengthwise.
Combine cocktail sauce, hot sauce, lemon juice, zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve.
he cabbage with enough vinaigrette to moisten well.Taste for seasonings and
For the dressing:.
Whisk all
he rounds of cheese. Sprinkle with thyme and rosemary.
Make
ish liberally on one side with blackening spice and a small
medium heatproof bowl; cover with boiling water. Let stand
mall pot in salted water for no longer than 1 - 2
nd garlic. Cover with plastic wrap and chill for 15 mins to
plate. Cover with plastic wrap and refrigerate for 15 mins.
an and sear the pork for 2-3 mins on each
Sprinkle salt over garlic and mash together to make a paste, the finer the better. Combine the paste with all ingredients except lettuce. Taste and adjust the seasoning, if needed. Chill for several hours before serving. When ready to serve, thin with more buttermilk if needed.
Wash and dry the lettuce. Cut into wedges.
To serve: place wedges on a platter or salad plates and drizzle dressing over wedges, making sure you have enough for all the lettuce leaves.
up water. Cover and cook for 12 mins, or until softened