Bottom-Of-The-Bowl Salad & Greek Dressing |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a great recipe to take to potlucks and picnics: veggies in the bottom of the bowl marinate while the greens on top stay fresh & crispy. Ingredients:
1/2 cup black olives, pitted |
1/2 cup green olives, stuffed |
1/2 cup radish, coins |
1/2 cup carrot, coins |
1/2 cup cucumber, peeled, quartered, sliced |
1 -2 cup red cabbage, sliced |
1/3 cup oil (see note below) |
1 1/2 tablespoons vinegar |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon paprika |
6 -8 cups lettuce (greens of your choice) |
Directions:
1. In a large bowl with a lid, mix the bottom-of-the-bowl ingredients.
2. Pour dressing ingredients in a jar with a lid, shake vigorously to blend until sugar and salt dissolve. NOTE: Olive or canola oil works very well here.
3. Add the Top Layer of lettuce to the veggies in the bowl; drizzle dressing over this.
4. Put on the lid, go to the picnic or potluck, taking care not to up-end the bowl. :-).
5. This should marinate for at LEAST one hour; if marinating longer than a couple hours, pour the dressing over the veggies BEFORE adding the lettuce layer.
6. At serving time: toss the salad to mix the veggies and lettuce.
7. VARIATIONS: Other veggies can be used or replaced. Try sliced celery, water chestnuts, fresh green peas, canned or fresh mushroom slices, broccoli or cauliflower flowerettes, zucchini or crookneck chunks.
8. MAKE IT MAIN DISH: Add pepperoni slices (bite size pieces) or ham or bacon crumbles.
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