Dig Deep Salad Food

DIG-DEEP LAYERED SUMMER SALAD

Steps:

• Place wheat berries in a small stockpot over high heat, and add 2 quarts water. Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl.
• Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries.
• Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. Cover celery with cherries, and drizzle with 2 tablespoons dressing.
• Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing.
• In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature.

DIG DEEP SALAD

Steps:

• Layer in the order given all except eggs, bacon & tomatoes.
• Chill for 8 - 24 hours.
• Top with eggs, bacon and tomatoes.

SEVEN LAYER SALAD

Steps:

• 1. Place ingredients in bowl in the order givin. If you want to save some cheese to top
• 2. Then mix the mayonnaise & sugar.Spread over top of salad, sealing edge to bowl.
• 3. Cover and refrigerate for several hours before serving.
• 4. Toss when ready to serve. Or you can just dig deep and serve, guest can mix the dressing together on their plates. It is your choice.