All In A Row Salad Food

ALL IN A ROW SALAD

All in a Row Salad image

This is the salad for that special occasion when you are aiming for visually stunning (I'm referring to both the salad and yourself). The original recipe specifies blue cheese, but you could substitute a myriad of cheeses: feta, imported Parmesan, Welsh cheddar, Tillamook Special Reserve, for example...Make this salad as individual as you want it, depending on your guests and your menu! Adapted from Company's Coming.

Provided by COOKGIRl

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 head romaine lettuce (cut or torn)
6 hard-boiled eggs, chopped
12 slices bacon, cooked crisply and coarsely crumbled
2 cups cooked chicken or 2 cups cooked turkey, chopped
2 large avocados, peeled, pitted and chopped
12 firm cherry tomatoes or 12 firm grape tomatoes, cut in half
1 cup crumbled blue cheese
1 cup fresh watercress
1 large orange bell pepper, seeded, deveined and cut into thin strips
2/3 cup extra virgin olive oil
6 tablespoons red wine vinegar
2 tablespoons honey mustard (or 1 tablespoon softened honey and 1 tablespoon yellow mustard)
2 teaspoons Worcestershire sauce
2 garlic cloves, finely minced
1/2 teaspoon salt
1/2 teaspoon cracked black pepper

Steps:

SALAD DRESSING: Prepare the salad dressing in a non-reactive small bowl and set aside.
SALAD: Arrange and spread the Romaine lettuce on a large serving platter.
Place the next 8 ingredients in neat rows in order given over the Romaine lettuce.
Serve the salad dressing on the side.
If not eating immediately, cover salad and chill until ready to serve.

Nutrition Facts : Calories 698.6, Fat 58.9, SaturatedFat 14.2, Cholesterol 249.2, Sodium 822.4, Carbohydrate 16.9, Fiber 8.7, Sugar 5.6, Protein 28.4

RAW BEET SALAD

Raw Beet Salad image

I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.

Provided by cheesemaker

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Steps:

Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g

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