SALAD ON A STICK
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 12 skewers
Number Of Ingredients 8
Steps:
- Build each skewer by threading on a chunk of lettuce, a tomato, a cheese cube, lettuce chunk, cucumber chunk and finally, another lettuce chunk. Arrange the skewers on a platter.
- Whisk together the oil, vinegar, Italian seasoning and some salt and pepper in a small bowl. Right before serving, brush the dressing onto the skewers.
WEDGE SALAD
Steps:
- Puree 1 cup each mayo and blue cheese with 1/2 cup buttermilk, 1 shallot, lemon zest, Worcestershire sauce, parsley, salt and pepper. Drizzle over iceberg wedges; top with egg mimosa (See No. 42) and crumbled bacon.
- See all 50 Simple Salads
WEDGE SALAD
Steps:
- For the salad: Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
- For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
- Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
- Any leftover dressing can be refrigerated for up to 1 week.
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