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    You are in: Home / Recipes / Bottom-Of-The-Bowl Salad & Greek Dressing Recipe
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    Bottom-Of-The-Bowl Salad & Greek Dressing

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Debber's Note:

    This is a great recipe to take to potlucks and picnics: veggies in the bottom of the bowl marinate while the greens on top stay fresh & crispy.

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    Ingredients:

    Serves: 8-10

    Yield:

    big bowl

    Units: US | Metric

    In the Bottom-Of-The-Bowl

    Dressing

    Top Layer

    • 6 -8 cups lettuce (greens of your choice)

    Directions:

    1. 1
      In a large bowl with a lid, mix the bottom-of-the-bowl ingredients.
    2. 2
      Pour dressing ingredients in a jar with a lid, shake vigorously to blend until sugar and salt dissolve. NOTE: Olive or canola oil works very well here.
    3. 3
      Add the Top Layer of lettuce to the veggies in the bowl; drizzle dressing over this.
    4. 4
      Put on the lid, go to the picnic or potluck, taking care not to up-end the bowl. :-).
    5. 5
      This should marinate for at LEAST one hour; if marinating longer than a couple hours, pour the dressing over the veggies BEFORE adding the lettuce layer.
    6. 6
      At serving time: toss the salad to mix the veggies and lettuce.
    7. 7
      VARIATIONS: Other veggies can be used or replaced. Try sliced celery, water chestnuts, fresh green peas, canned or fresh mushroom slices, broccoli or cauliflower flowerettes, zucchini or crookneck chunks.
    8. 8
      MAKE IT MAIN DISH: Add pepperoni slices (bite size pieces) or ham or bacon crumbles.

    Browse Our Top Salad Dressings Recipes

    Ratings & Reviews:

    • on May 09, 2007

      55

      We had this for dinner as it was sandwich night at the hacienda and I needed to spruce up the plates - didn't want to crew to think I was shorting them. I left out the black olives, not a fave here, and added thinly sliced yellow squash and red onion. I minced up some parsley and oregano plus threw a handful of crumbled feta into the dressing before shaking it up. They then felt loved. ;-) The technique is what I like most about this recipe - make salads in the afternoon, have them for dinner and the greens are still crisp. You're pretty clever, Miss Debber. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2007

      15

      I followed this salad to the letter but, I have to say, it was bland. My mom and I talked about it, trying to figure out why it had no flavor. I think it needed more spices. Maybe oregano, basil, garlic definitely. I had to add balsamic vinegar to give it some flavor but I don't think I'll be making this again soon. Sorry about that!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2007

      55

      I made this for lunch today and it was just right! I halved the recipe and did leave out the radishes(didn't have any). I enjoyed the dressing. Thanks Deb!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Bottom-Of-The-Bowl Salad & Greek Dressing

    Serving Size: 1 (69 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 103.3
     
    Calories from Fat 90
    87%
    Total Fat 10.0 g
    15%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 236.2 mg
    9%
    Total Carbohydrate 3.3 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.4 g
    5%
    Protein 0.7 g
    1%

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