Dig Deep Salad Food

DIG-DEEP LAYERED SUMMER SALAD

Dig-Deep Layered Summer Salad image

This layered salad has a different taste and texture all the way through. Dig deep to the bottom to get the best mix.

Provided by Martha Stewart

Number Of Ingredients 15

Ingredients

2 cups hard wheat berries (pearl barley can be substituted)
2 quarts cold water
6 tablespoons freshly squeezed lemon juice (about 2 lemons)
1/4 cup white-wine vinegar
4 teaspoons Dijon mustard
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon sugar
1/2 teaspoon celery seed
1 cup extra-virgin olive oil
3/4 head celery, strings removed, sliced thinly on the diagonal (about 2 1/4 cups)
1 1/2 cups dried tart cherries
10 ounces Maytag blue cheese, crumbled (2 1/3 cups)
1 small head green cabbage, thinly shredded (about 5 cups)
5 large carrots, peeled and grated (about 5 cups)

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

Dig Deep Salad image

Make and share this Dig Deep Salad recipe from Food.com.

Provided by Ambervim

Categories < 60 Mins

Time 35m

Yield 4 quarts

Number Of Ingredients 13

Ingredients

1 head lettuce, shredded
1/2 cup green onion, sliced
1 cup celery, chopped
4 ounces water chestnuts, sliced (radishes or carrots can be substituted)
8 ounces peas, thawed and uncooked (better still, FRESH)
2 cups mayonnaise (cut 1/2 mayo and 1/2 plain yogurt to lighten up)
2 teaspoons sugar
1/2 cup parmesan cheese
1 teaspoon salt (seasoned is what she used)
1 dash garlic powder
3 eggs, hardboiled and sliced
1/2 lb bacon, cooked and crumbled
2 tomatoes, chopped

Steps:

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

Nutrition Facts : Calories 941.9, Fat 72.4, SaturatedFat 17.7, Cholesterol 219.6, Sodium 2189.8, Carbohydrate 53.8, Fiber 6.6, Sugar 17.7, Protein 22.8

DIG DEEP SALAD

Dig Deep Salad image

Provided by My Food and Family

Categories Home

Time 8h15m

Number Of Ingredients 8

Ingredients

1 large iceberg lettuce
1 medium white onion
1 package frozen peas
1-2 cans water chestnuts
1 1/2 cups mayonnaise
3/4 cup parmesan cheese
3 hard-boiled eggs (for decoration)
1/2 green pepper (for decoration)

Steps:

Slice onion, water chestnuts, eggs and green pepper.
Layer ingredients from the first on the bottom, to the last on the top. Make sure they are even layers and compact lettuce on the bottom.
Refrigerate 8-24 hours.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DIG DEEP SALAD

DIG DEEP SALAD image

Categories Salad Tomato Side

Number Of Ingredients 9

Ingredients

1 large head of lettuce
1 large onion - chopped
Green pepper and celery to taste
1 pkg frozen green peas - uncooked, rinsed and drained
1 1/2 cups mayonnaise
3 oz grated cheese (chedder is a good choice
4-5 hard cooked eggs
2 tomatoes
1 lb bacon (fried and crumbled)

Steps:

In a large bowl, arrange the salad in layers as listed in the ingredients list above ( the lettuce, onion,green pepper, celery and peas) Spread the mayo over the top and sprinkle with cheese. Cover and chill overnight. Just before serving, add the sliced hard cooked eggs, quartered tomatoes and crumbled bacon over the top. Serves 12

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