Yield: 6 - 8 folks
Measure | Ingredient |
---|---|
\N \N | Iceberg, boston, bibb |
\N \N | Leaf, red leaf, romaine |
\N \N | Escarole,spinach, watercress |
\N \N | Carrots, cauliflowerets; |
\N \N | Celery, cucumbers, |
\N \N | Green peppers, mushrooms, |
\N \N | Artichoke hearts or bottoms |
\N \N | Plain or marinated |
\N \N | Dilled green beans, beans |
\N \N | Apples, avocados, orange |
\N \N | Parmesam, swiss, cheddar |
\N \N | Ham, tongue, cold cuts, |
\N \N | Shrimp, crabmeat, lobster |
¼ cup | Vegetable oil, olive oil, |
\N \N | Or a combination of both |
2 tablespoons | Cider, wine, tarragon |
\N \N | Vinegar |
\N \N | Bacon, blue cheese, carrot |
\N \N | Curls, cherry tomatoes, |
\N \N | Cocktail onions, croutons, |
\N \N | Endive(french-belgian) |
\N \N | Curly endive |
\N \N | Onions, radishes, tomato |
\N \N | Zucchini, or any squash |
\N \N | Green peas, |
\N \N | Marinated sliced carrots |
\N \N | Turkey, chicken |
¾ teaspoon | Salt; |
⅛ teaspoon | To 1/4 ts pepper |
1 small | Clove garlic; crushed |
\N \N | French fried onions, |
\N \N | Gherkins, hard cooked eggs |
\N \N | Olives, salted nuts |
BASIC SALAD GREENS
CHOOSE 1 OR MORE OF ANY
BELOW TO TOTAL 12 CUPS
SALAD SPARKERS (ANY BELOW
1 OR MORE TOTAL 1½ CUP
FRESH VEGETABLES
COOKED VEGETABLES
FRUITS
CHEESE
MEAT, FISH OR POULTRY
TOSS WITH- SHAKE TO MIX
GARNISH CHOOSE 1 OR 2 MORE
Find your own favorites, then mix and match to suit the occasion. To the salad greens I have used cabbage, either green or red, or both, or sprouts To the salad sparkers, I MUST have broccoli.
Also I have used any of the salad sparkers to make my own Layered Salad to which I MAY also add cooked rice top with low-cal mayo for potlucks.
Source: Betty Crockers Salads by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master