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This simple-to-prepare salad has become one of my favorite "stand by" recipes. It works well with almost any dinner party menu, or on it's own for a delicious lunch. Yield: about four servings DRESSING 1/3 cup of buttermilk 1 cup mayonnaise 1/2 cup sour cream 1 teaspoon onion powder 1 teaspoon minced onions 1 teaspoon Dijon mustard 1 bunch chives, washed 3 green onions, washed and trimmed to approx. 4" SALAD 6 oz. sweet baby spinach 1/2 head iceberg lettuce 8 slices bacon (about 1/2 pound), cooked until crispy 1/2 red onion, thinly sliced 6 hard-boiled eggs 1. Mix the first 6 dressing ingredients in a small bowl. Using the Herb Snips, mince the scallions and chives into the dressing and mix well. Cover and refrigerate, until ready to use. (Note: This dressing is best if made at least 4 hours ahead of time.) 2. Place the spinach and iceberg lettuce in a large bowl. Using the Toss & Chop, chop until reduced in size by approximately one third. Place the bacon (except for 3 slices), eggs, and red onion in the bowl. Continue tossing and chopping the ingredients until well chopped and mixed. Add the dressing, 1/4 cup at a time, and mix until well coated. Serve the extra dressing on the side. 3. Using the Herb Snips, thinly slice the remaining 3 strips of bacon on top of salad as garnish. SERVING SUGGESTION Layered salads look wonderful in a clear glass bowl. Try chopping the ingredients separately and layering them. Place the lettuce on the bottom and build your salad in colorful layers. Right before eating, mix all of the ingredients together with the dressing and serve. This suggestion is perfect for a party. |
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© 2008 Silvermark Creator of the toss & chop™ |