Mardi Gras Salad
AL
Amy Laun has made this 1 time!
Ingredients
- 1 large head romaine, sliced into thin ribbons
- 1 large head escarole or other green salad lettuce, sliced
- 1 large bunch of green onions, green and white, chopped
- 2 c. slivered almonds, toasted til nutty brown
- 4 small tomatoes, sliced in half and then half across, then cut into large pieces
- 1 very large cucumber, chopped into medium chunks
- 8-12 oz. block feta cheese, broken into smallish chunks
- 16 oz strawberries, quartered
- 1/2 c. dried cranberries
- Good seasons dressing according to directions and I added 2 t. sugar. It is made ahead of time and ready to toss when I arrive.
Instructions
- Wash and prep greens, and place a dish towel over greens and green onions.
- Place some ice cubes on top of the dish towel to keep greens crisp.
- Place other ingredients in baggies to add at the last minute.
- I placed salad dressing in a canning jar so I could easily shake and pour.
- Add to taste and do not overdress salad.
- Serves many! Probably 24 with other buffet items.
Contributor Notes
Amy Laun:
Added chicken breast!
- 1 large head romaine, sliced into thin ribbons
- 1 large head escarole or other green salad lettuce, sliced
- 1 large bunch of green onions, green and white, chopped
- 2 c. slivered almonds, toasted til nutty brown
- 4 small tomatoes, sliced in half and then half across, then cut into large pieces
- 1 very large cucumber, chopped into medium chunks
- 8-12 oz. block feta cheese, broken into smallish chunks
- 16 oz strawberries, quartered
- 1/2 c. dried cranberries
- Good seasons dressing according to directions and I added 2 t. sugar. It is made ahead of time and ready to toss when I arrive.
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