Layered Salad With Poppy Seed Dressing |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a gorgeous layered salad presented in a glass trifle bowl! As a side dish for your party, a little of this salad goes a long way in giving your guests a nutritious combination of fresh greens, oven roasted chicken, and a wonderful savory dressing. Also great for a lunch -or- as a main course for a light dinner. Would be lovely for Derby Day or Mother's Day. From Boar's Head via Kentucky Derby Party. Tip: To make this a vegetarian salad, you can easily replace the chicken chunks with cubes of cheese (such as cheddar or swiss) and/or hard-cooked eggs, and it is just as good. Enjoy! Ingredients:
6 ounces plain greek yogurt |
1 cup orange juice |
1/3 cup canola oil |
2 tablespoons apple cider vinegar |
2 tablespoons honey |
1 tablespoon poppy seed |
2 cups torn romaine lettuce |
2 cups peeled mangoes, slices |
2 cups thinly sliced fresh fennel |
2 cups mixed berries, of choice (blueberries and sliced strawberries) |
2 cups red leaf lettuce |
2 1/2 cups oven roasted chicken breast, cubed (boar's head) |
2 tablespoons freshly chopped mint, plus a sprig for garnish |
2 cups mixed bite-size cubes honeydew and cantaloupes |
Directions:
1. Whisk the dressing ingredients just until creamy,and set aside (tip: pour the dressing into a glass gravy boat for easy serving).
2. Layer the salad in a glass bowl, such as a trifle bowl beginning with the Romaine lettuce.
3. Follow with the mango, fennel, berries, red lettuce, chicken, mint, and melon.
4. Drizzle the dressing over the top and crown with a sprig of mint.
|
|