Dirt Salad Recipes

QUICK AND EASY DIRT CUPS

Steps:

• Beat milk and pudding mix together in a bowl until well blended and slightly thickened; let stand to thicken, about 5 minutes.
• Stir whipped topping and 1/2 of the crushed cookies into pudding. Spoon 1 tablespoon crushed cookies into each serving cup. Fill each cup 3/4-full with pudding mixture and top with remaining crushed cookies. Refrigerate for 1 hour.

DIRT PUDDING

Steps:

• Whisk French vanilla pudding mix with milk in a large bowl until softly set, about 2 minutes. Pudding will thicken as it stands. Cream confectioners' sugar, cream cheese, and butter in a separate bowl until smooth and creamy. Stir cream cheese mixture into pudding until thoroughly combined; gently fold frozen whipped topping into the mixture.
• Place half the cookie crumbs into the bottom of an 9x12-inch dish; retain remaining crumbs for topping. Spread the filling over the layer of cookie crumbs and top with remaining crumbs, covering completely. Chill for at least 30 minutes.

DIRT DESSERT

Steps:

• In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping. , Spread 1-1/3 cups crushed cookies into an ungreased 13x9-in. dish. Layer with half the pudding mixture and half the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving. Serve with shaved white chocolate if desired.

GRANDMA'S CARROT SALAD

Steps:

• Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

DIRT SALAD

Steps:

• Crumble Oreo cookies (not too fine).
• Line a 9 x 13 inch baking dish with half of the cookies. Place in freezer while preparing remaining ingredients.
• Mix with mixer: milk, softened ice cream and pudding. Put the mixture in the refrigerator for 15 minutes.
• Meanwhile, whip the whipping cream, adding ¼ cup sugar and ½ teaspoons vanilla.
• Spread the pudding mix on top of the cookies in pan, careful to keep the cookies from sliding.
• Carefully spread on whipped cream, then top with remaining cookie crumbs.
• Keep refrigerated.

SPRING SALAD WITH MUSHROOM ''DIRT''

Steps:

• For the salad: Bring a large pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add fava beans to boiling water and cook until crisp-tender; drain and transfer to ice-water bath to cool. Drain and transfer to a large bowl. Repeat process with fiddleheads and carrots. Repeat process with snap peas; when snap peas have cooled, trim ends and slice open. Transfer fiddleheads, carrots, and snap peas to bowl with fava beans. Add radishes and golden beets; set aside.
• Prepare an ice-water bath. Place morels in a large bowl and add enough cold water to cover; stir and remove morels from water; repeat process, changing water, until water runs clean. Transfer morels to a medium nonreactive bowl. Place sherry-wine vinegar, 1/2 cup water, 1 teaspoon salt, pickling spice, and sugar in a medium saucepan and bring to a simmer over medium heat. Strain vinegar mixture over morels and set bowl in ice-water bath to cool. Remove from ice-water bath and cover until ready to use.
• Prepare an ice-water bath. In a medium saucepan, toast coriander, bay leaves, and pepper over low heat. Add wine and cook until reduced by half. Add vegetable stock, olive oil, lemon juice, thyme, and asparagus; place a parchment paper round over asparagus to keep submerged. Bring to a simmer and cook until asparagus is tender, about 20 minutes. Remove from heat and place saucepan directly in ice-water bath; let asparagus cool in liquid. When asparagus has cooled, cut each into 4 equal pieces; return asparagus pieces to cooking liquid and set aside.
• Make the zucchini marmalade: Place squash, sugar, and salt in a small saucepan over low heat; cook, stirring occasionally, about 30 minutes. Remove from heat and let cool.
• Make the elderflower vinaigrette: In a small bowl, whisk together oil, vinegar, and elderflower cordial; season with salt and set aside.
• To serve: Place a spoonful of mushroom "dirt" down the center of each of 4 rectangular serving plates. Add morels and asparagus to bowl with vegetables; drizzle with elderflower vinaigrette and toss to combine. Divide vegetable mixture evenly among plates; garnish each with a fennel chip. Garnish each plate with a dollop of marmalade; add herbs, flowers, and lettuces and serve.