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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 810 |
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This is a perfect way to incorporate breakfast into a meal for a hot summer day or evening. My family loves 'breakfast for dinner', but it's just been too hot to cook! My thinking cap yielded this recipe. Ingredients:
1 small head iceberg lettuce, torn |
1/2 bunch green leaf lettuce, torn |
1 med. vidalia onion, sliced |
1 small package dried cheese tortellini, cooked al dente |
1/2 pound bacon, cut into half pieces and cooked |
4 hardboiled eggs, cooked, cooled and sliced |
1 large tomato, seeded and chopped coarse |
1 cup toasted croutons (i make my own but bought will suffice) |
dressing |
1/2 cup plain yogurt |
1/2 cup mayo |
1/4 cup buttermilk |
1/4 cup crumbled feta cheese |
1 tsp. dill weed |
1 tbs. white wine vinegar |
1 tbs dried minced onion |
2 cloves garlic, pressed |
you can also add a small amount of sugar to this dressing if you like that taste. i prefer it without for this particular salad. |
Directions:
1. Mix dressing in small bowl, set aside
2. place torn lettuce mixture into bottom of large salad bowl.
3. Top with sliced onion.
4. Drizzle small amount of dressing onto lettuce and onions. About 1/3 of the dressing.
5. Layer tortellini onto lettuce and onions.
6. Layer chopped tomato.
7. Drizzle with about 1/3 more dressing.
8. Layer sliced boiled eggs and bacon and finish drizzling the dressing over all. Top with toasted croutons.
9. Let chill for about an hour then DIG IN!
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