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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This sensational salad is my favorite for a ladies' lunchâ¦but men and kids eat it up, too. Presenting it in a flowerpot emphasizes its garden-fresh goodness. Be prepared to pot up more fixings when guests come back for seconds. Ingredients:
1 cup (8 ounces) sour cream |
1/2 cup mayonnaise |
1/4 cup crumbled blue cheese |
2 teaspoons cider vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 to 10 romaine leaves |
12 cups torn mixed salad greens |
8 thick-sliced bacon strips, cooked and crumbled |
1 cup diced avocado |
1 cup finely chopped cooked chicken breast |
1 cup chopped seeded tomatoes |
2 hard-cooked eggs, chopped |
edible pansies, optional |
Directions:
1. For dressing, in a small bowl, combine the sour cream, mayonnaise, blue cheese, vinegar, salt and pepper. Cover and refrigerate for at least 1 hour.
2. Line an 8-in. decorative flowerpot with plastic wrap or use a serving bowl. Arrange romaine around the edge; fill with mixed greens. Arrange the bacon, avocado, chicken, tomatoes and eggs in a spoke pattern over greens. Garnish with pansies if desired. Serve with dressing. Yield: 6 servings.
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