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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time. Ingredients:
1/2 medium romaine lettuce, torn into bite size pieces |
1 bunch broccoli, broken into small florets (about 2 cups) |
1/2 small cauliflower, broken into small florets (about 2 cups) |
1/4 cup sliced radish |
1/4 cup low-fat mayonnaise |
1/4 cup sour cream |
1/2 teaspoon dijon mustard |
2 green onions, sliced |
1/4 teaspoon dried dill weed |
fresh ground pepper |
imitation bacon bits (or favorite salad topping) |
Directions:
1. Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
2. Top with Radishes and remaining lettuce, broccoli, and cauliflower.
3. Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
4. Cover and refrigerate at least 2 hours.
5. Just before serving, sprinkle with your favorite salad topping.
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