 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This salad is perfect for a baby or bridal shower. It can be made ahead, and holds up nicely. Leftovers are good too! Ingredients:
6 cups romaine lettuce, torn into bite-size pieces |
1/2 cup fresh radish sprouts |
8 ounces water chestnuts, sliced |
1/2 cup thinly sliced green onion |
1 medium cucumber, thinly sliced |
4 cups cooked chicken breasts, cut in 1-inch strips |
16 ounces frozen sweet baby peas, thawed |
2 cups mayonnaise |
2 teaspoons curry powder |
1 tablespoon sugar |
1/2 teaspoon ground ginger |
1/2 cup dry roasted peanuts |
18 cherry tomatoes (halved) |
1/2 cup raisins |
Directions:
1. Spread lettuce in an even layer in a 4 quart bowl.
2. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken. Arrange peas on top.
3. In a bowl, stir together Mayo, curry powder, sugar and ginger. Spread evely over salad.
4. Cover and refrigerate for at least 8 hours up to 24 hours.
5. Sprinkle salad with peanuts and raisins.
6. Arrange tomatoes around edge of bowl, cut side up.
7. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer.
|
|