by CARLA BASS, City Editor
This Seven-Layer Salad makes a delicious offering for summer potlucks and picnics. The whole thing can easily be made a day in advance.
5 cups chopped Romaine lettuce
1 container grape tomatoes, quartered
1 large cucumber, chopped
2 cups shredded carrots
1 (12-ounce) package frozen peas, thawed
1 small red onion, chopped
4 hard-boiled eggs, sliced
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly shredded Parmesan cheese
2 green onions. sliced
1 tablespoon sugar
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
12 ounces bacon, chopped and cooked until crispy
- In a trifle bowl or large glass bowl, layer the lettuce followed by the grape tomatoes, cucumber, cauliflower, peas, red onion, and hard-boiled egg.
- Mix together mayonnaise, sour cream, Parmesan cheese, green onion, sugar, and black pepper in a bowl and spread on top of salad.
- Sprinkle cheddar cheese and crumbled bacon on top. Cover with plastic wrap and refrigerate for at least 8 hours before serving.
Chicken Salad with Grapes
1 pound boiled chicken cut into 1/2-inch cubes
1 cup chopped celery
1 cup red grapes halved
1/2 cup dried cherries
1/2 cup roasted pecans chopped
1 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon ground black pepper
celery leaves chopped (optional)
- Add chopped chicken to a large bowl along with celery, grapes, dried cherries, chopped pecans, mayonnaise, salt and pepper. If using chopped celery leaves, add these as well. Stir together until just combined.
- To lighten up the recipe, you can use Greek yogurt in place of the mayonnaise.
- Serve on a bed of leaf lettuce and choice of crackers.
German Potato Salad
4 teaspoons Salt
3-1/2 pounds Medium-sized Red Potatoes, Un-peeled, Cut Into 1 To 1 1/4 Inch Pieces
1 pound Smoky Thick-cut Bacon, fried and crumbled
1 large stalk finely diced Celery
1 Large Red Onion, Diced
3-4 Tablespoons Dill Relish
1-2 teaspoons of Dried Dill Weed
2 Tablespoons Coarse Whole-grain Mustard, Or More To Taste
3 Tablespoons Mayonnaise
1 Tablespoons Sugar
Freshly Ground Black Pepper
3 Tablespoons Chopped Fresh Chives
3 Tablespoons Chopped Fresh Parsley
- Add 1 tablespoon (3 teaspoons) salt to large pot of boiling water. Add potatoes and bring water back to a boil. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are just easily pierced with a fork, about 8 to 10 minutes. Don’t let the potatoes get mushy. Drain and set aside.
- In a large skillet with tall sides, fry bacon over medium heat until crisp. You may need to do this in two or three batches. Transfer cooked bacon to a plate lined with paper towels. Once cool enough to handle, roughly break bacon into 1/2 to 1-inch pieces.
- Drain the grease from skillet. Cube cooked potatoes back to skillet followed by the bacon.
- Add remaining ingredients and fold together. Serve straight from the pan, warm. Or transfer to a serving bowl. This dish can also be served cold or at room temperature and keeps well in the refrigerator for up to 3 days.
Refreshing Fruit Salad
1 large can of Dole Tropical Fruit Chunks in own juice, drained
1 large can of Chunk or Tidbit pineapple in own juice, drained
1 large can of Mandarin Oranges, drained or opt for 5 or 6 sectioned Halo Oranges
3 cups cubed Watermelon
4 cups of Seedless Grapes, halved
4 cups cubed Cantelope
1 bottle chilled Brianna’s Poppy Seed Dressing
- Combine all ingredients in a large serving bowl.
- Add enough dressing to coat the fruit and fold together.
- Chill until ready to serve.
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