Make-ahead salad to feed the masses

Posted 7/17/19

Need to feed a crowd at your next BBQ? This recipe will serve 12 to 14 people. Best of all, you can make it a day ahead and have one dish off your mind. You can also substitute veggies to make it …

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Make-ahead salad to feed the masses

Posted

Need to feed a crowd at your next BBQ? This recipe will serve 12 to 14 people. Best of all, you can make it a day ahead and have one dish off your mind. You can also substitute veggies to make it your very own recipe.
24-Hour Salad
1 lb.    spinach, stemmed, rinsed, dried, torn into bite-size pieces
1 med.    red bell pepper cut into strips 1½ by ¼ inches
3    scallions cut into ½-inch strips
1    large head romaine lettuce torn into large, bit-size pieces
½    red onion, very thinly sliced
½ lb.    Swiss cheese, shredded
1 pkg.    frozen peas (10 oz.)
4    hard-cooked eggs
1-1/3    cups sour cream
2/3    cup mayonnaise
1/2     cup chopped parsley
1/3    cup fresh minced chives
2    garlic cloves, crushed
1 T.    fresh lemon juice
1 T.    red wine vinegar
2 tsp.    Dijon mustard
½ tsp.    salt
¼ tsp.    freshly ground pepper
1 lb.    crisp cooked bacon, crumbled

The day before, layer ingredients in exact order given in a large bowl, starting with spinach and ending with scallions. Then layer half the romaine, red onion, romaine again and then Swiss cheese. Scatter peas on top. Cover with a layer of egg slices.
Combine ingredients beginning with sour cream and ending with pepper. Whisk to blend well. Spread dressing over top of salad to cover completely. Cover bowl with plastic wrap and refrigerate.
Shortly before serving, toss salad with the dressing to coat. Add all but ½ cup bacon and toss again. Sprinkle 1/2 cup of bacon on top of salad and serve.

recipe, recipe of the week, cookin' with the chronicle

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