Wednesday, December 18, 2013

Layered Salad

Nothing makes a holiday dinner easier than those couple of dishes that can be prepared the day before company arrives. This timeless salad does just that - making it a perfect recipe to add to your holiday recipe collection.

Layered Salad

Layered Salad
Adapted from Cooking Light
Serves: 10

4 cups chopped romaine lettuce
4 cups baby arugula
2 cups grape tomatoes, halved
1/2 cup chopped red onion
4 hard-cooked eggs, chopped
4 bacon strips, cooked and crumbled
2 cups frozen petite peas, thawed
1/2 cup olive oil mayonnaise
1/2 cup plain Greek yogurt
1/4 cup buttermilk
1 garlic clove, minced
1 teaspoon cider vinegar
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon sugar
1/8 teaspoon sea salt
3 ounces sharp cheddar cheese, shredded
1 tablespoon minced fresh chives

Combine the romaine and arugula in a large salad bowl. Layer with tomatoes, onion, eggs, bacon and peas. Combine the dressing ingredients; spread evenly over top of salad. Cover tightly with plastic wrap and refrigerate until serving time (up to 1 day ahead). Before serving, sprinkle with cheese and chives.

Note: To hard-cook eggs, place eggs in a large saucepan and cover with 1-inch cold water. Heat over medium-high until water reaches a brisk simmer. At this point cook for 8 minutes, adjusting temperature to maintain a simmer (not a boil). Immediately, drain and rinse eggs with cold water. Set aside.


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