Thursday, March 8, 2007

Thursday's Menu - Layered Vegetable Salad

Layered Salad Picture courtesy of Kraft Foods

This is my take on the Cobb Salad.

Layered Vegetable Salad
Homemade Wheat Bread

Recipe for Salad:
1 small romaine lettuce, washed, dried and cut into small pieces
1 large plum tomato (Roma), seeded and diced
1 bunch fresh asparagus, sliced diagonally and steamed
1 small red onion, sliced or diced thinly
1 cup leftover cooked meat or poultry. Sliced thinly or cubed
8 bacon slices, fried and crumbled
4 hard boiled eggs, diced or crumbled
1/4 to 1/2 cup crumbled blue cheese or shredded cheese (I used the Mexican blend from the other night)
Sliced fresh mushroom - optional
Sliced green olives or black

Start with the Romain lettuce, then layer with asparagus, etc. ending with egg and bacon. Garnish with olives.

Serves 4 as a main dish.

Oil and Vinegar Dressing:
1/4 cup red wine vinegar
1/4 tsp. sea salt
Dash of freshly ground pepper
1/2 cup vegetable oil (or good quality olive oil)

Place in a tight closing bottle or container and shake vigorously.

Creamy Italian Dressing:
1/4 cup mayonnaise
1/4 sour cream
1/4 above salad dressing.

Mix well.

Creamy Garlic Dressing:
Same as the Creamy Italian except, add 2 to 3 minced garlic cloves.

Note on white bread:
Last night I made homemade white bread. I reduced the flour by 1/4 and added 1/4 wheat bran to the mixture before processing it. It was heartier than the usual white bread and very tasty.

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