Christians Kitchen Sink Salad Food

KITCHEN SINK SALAD

Steps:

• To make the dressing:
• In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use.
• To prepare the salad:
• In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style.
• When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately.

KITCHEN SINK SALAD

Steps:

• Boil pasta according to box directions. Drain & Cool.
• Wash all vegetables & prepare as noted above.
• Run cold water over frozen peas to thaw.
• Layer: lettuce, yellow/orange pepper, green pepper, pasta, peas, corn, cucumber, tomatoes.
• Serve with your favorite dressing - poppy seed is especially good on this salad.

EVERYTHING BUT THE KITCHEN SINK SALAD

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and salt and sauté until they begin to brown and their liquid has evaporated, about 10 minutes. Transfer to a bowl and let cool in the refrigerator.
• Bring a medium pot half full of generously salted water to a boil. Add the asparagus and cook for 2 1/2 minutes. Strain and cool the asparagus under cold running water.
• Combine the mushrooms, asparagus, romaine, fennel, and vinaigrette in a large mixing bowl and toss to coat. Transfer to a serving platter and top with warm balls.