Wednesday, November 25, 2009

recipe - Layered Salad

This salad looks exceptionally nice if you can prepare it in a clear glass bowl. The different layers really stand out. By using the colored Swiss Chard I won a recipe contest sponsored by a seed catalogue. Actually, they had three categorys, but opened honorable mention just for this recipe! Oh, and I also took first in one of the other category's. To me, just being able to make a healthy salad with things I've grown myself is a winning situation.

In a bowl, layer in order:
4 cups cut/torn lettuce, spinach, chard or other greens
1 cup green pepper, chopped
1 cup celery, chopped
1 cup cooked fresh (or frozen) green peas
6 green onions, chopped, including greens
1 cup raw, Jerusalem artichokes, scrubbed, sliced thin
or 1 small can sliced water chestnuts
6 slices bacon, cooked, diced

Sprinkle all with 1/4-1/2 cup grated Parmesan cheese and a few grindings of fresh ground pepper.

Mix 1 cup salad dressing (or mayonnaise) with 1 cup sour cream, then mix in 1/4 cup additional Parmesan cheese. Spread this dressing evenly over salad. Dust with additional cheese, and chill at least one hour. Add chopped chives for garnish is desired. Do not toss, just scoop out.

Options: If using the brightly colored Swiss chard, use the stems too, by removing stems from chard and blanch or lightly steam; cool in ice water, drain and chop.
Asiago cheese can be used instead of Parmesan, but it's a stronger flavor.

For a vegetarian salad, omit bacon or serve on the side.

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