Dressing In The Bowl Supper Salad Recipes

LAWRY'S SPINNING SALAD

Steps:

• In a large salad bowl, combine lettuces, spinach or watercress, beets and egg; sprinkle with seasoned salt and pepper and toss with dressing (you can spin the bowl if you want).
• Garnish each serving with cherry tomatoes and croutons.
• Dressing: In a blender, combine vinegar, water, applesauce, worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce; blend on high until combined, about 30 seconds.
• With motor running on high, slowly add oil through the pour hole in the lid until combined, about 2 minutes; refrigerate several hours before serving.

TWENTY FOUR HOUR LAYERED SALAD

Steps:

• Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

DRESSING-IN-A-BOWL SUPPER SALAD

Steps:

• In a large salad bowl, stir together the onion, 3 tablespoons of the vinegar, some salt and pepper, and the mustard. Add the chickpeas, moistening them with the mixture. Let it stand for about 30 minutes while you set the table. When you are ready to serve, add the vegetables, herbs, soy foods or meat, and salad greens along with 4 tablespoons of the oil. Toss the salad together. Then taste, and adjust the seasoning as you like with more oil, vinegar, salt, and/or pepper. Serve the salad while it is still crisp. Supper Salad Improvisations: Begin improvising with the Dressing-in-a-Bowl Supper Salad proportions, substituting the following suggestions for the recipe's ingredients. Sweet and Hot Chicken Salad: Do an arranged salad by tossing 2 or 3 cups of cooked chicken with bottled Thai sweet-hot chile sauce and crushed peanuts. Heap the blend on top of a mix of romaine, bean sprouts, jicama chunks, and sliced scallions. Finish the salad with generous sprinkles of rice vinegar and a little Asian sesame oil. Marseille Salad: Toss together mild and bold greens, two 6-ounce cans of olive oil-packed tuna, and several tablespoons each of tapenade, chickpeas, pickled onions, and roasted peppers. The Uptown Pear Salad: Show off a fruit balsamic vinegar like fig or apple, or a European sweet fruit vinegar, by taking the supper salad in a different direction. Rather than tossing everything together, slice 2 pears into long narrow wedges. Fan them out on a big platter, and put a bundle of frisée or curly endive at the base of the fan. Sprinkle everything lightly with the vinegar, a little olive oil, some coarse salt, and a few grindings of pepper. Goat cheese, shavings of Gruyère or young sheep cheese, or salted almonds could finish the salad.