Recipe by Barb G.
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.
Top Review by Merlot
You can never have too many salads on a buffet table and this salad not only makes a beautiful presentation, but is a nice change-of-pace version of a typical layered salad. Everyone loved the dressing. . . a very nice touch. A plus is that it can be made ahead of time. Thanks, Barb Gertz, for sharing this.
- 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 See How It's Made
- Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
- Top with Radishes and remaining lettuce, broccoli, and cauliflower.
- Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
- Cover and refrigerate at least 2 hours.
- Just before serving, sprinkle with your favorite salad topping.