Wait till you check out the salad dressing I made too …perfect!
For two servings if its’ your whole meal; six servings if it’s a prelude to dinner. I would eliminate the eggs if salad is used as an appetizer. Wait to toss until ready to serve.
At least four cups of spring mix greens (Romaine or butternut lettuce works well too.)
1 cup thinly sliced red cabbage
½ cup sliced raw cauliflower
½ cup sliced and seeded cucumber
½ cup shredded raw carrot
½ cup raw sugar snap peas (available cleaned and bagged and ready-to-eat, whole pod)
½ cup sliced raw mushroom
½ cup thinly sliced raw purple onion
Garnish:
Crumbled blue cheese or other blue veined cheese you prefer, as much as you like
1 cup coarsely crushed Papa Lena's Bodacious Beet Chips
2 hardboiled eggs, chopped coarsely
Cracked pepper
Assembling the salad (do this right before serving):
In a large bowl, combine all salad ingredients except garnishes. Add ½ to ¾ cup of Tangy Sweet Salad Dressing (recipe below) and toss lightly. It’s best to add less dressing than to drench it. You can always add more if you need it. Nothing worse than a soggy salad. Let the flavors of the salad be the star.
Grab with your hands and mound salad in the center of your plates. Garnish first with blue cheese, then crushed beet chips, then lots of cracked pepper. Serve with poppy seed crackers. WOW…my mouth is watering!
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