Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Star Trek Nichole Nichols Salad Surprise




Source of Recipe


Internet


List of Ingredients




The Salad:
Romaine and butter lettuce (but not iceberg)
Fresh spinach (optional)
Alfalfa sprouts (dptional)
Red or white onions, thinly sliced
Cucumbers, thinly sliced
Radishes, thinly sliced
Avocados, sliced lengthwise
Asparagus tips, chopped or diced
Cauliflower, diced or chopped
Broccoli tips, diced or chopped
Tomatoes, diced or chopped
Fresh mushrooms, thinly sliced
Seasonings to taste:
Lawrys garlic salt
Sea salt
Freshly ground black pepper
Ground thyme
Ground rosemary
Lawrys salad spices
Salad dressing: Lawrys Italian with Cheese
Olive oil Crushed,
squeezed garlic
Garlic and plain croutons
Crumbled blue cheese

Dry roasted sunflower seeds

UTENSILS:
Large wooden salad bowl (raw wood, not lacquered or varnished)
large platter
Variety of bowls and serving dishes, for dip, croutons, pickles, etc.
Wooden salad set (fork and spoon, or two spoons)
Garlic press
Tightly covered container, or plastic bags with ties, to chill lettuce, etc


Recipe



What to Do:
First, oil the wooden bowl with olive oil and the squeezed garlic. Let it stand while you prepare the vegetables. Wash, drain and dry the lettuce on paper towels (and if you are including them, also the spinach and the alfalfa sprouts). Return the washed and dried greens to the refrigerator in a tightly covered container, or in a closed plastic bag. They should be cold. Wash, drain and dry the cucumbers, radishes, scallions, tomatoes, broccoli, cauliflower, mushrooms and asparagus tips. Use only the tips or buds of the broccoli, cauliflower and asparagus. (The stems can be cooked and served at another time.) Chop or dice these last three. Peel the cucumbers only if they are waxed. Otherwise, score them with a fork and slice them crosswise. Slice the radishes, mushrooms and scallions; chop the tomatoes. Peel and slice the avocados lengthwise.
Get the lettuce out of the refrigerator, tear into large pieces, and roll it in the oil in the bowl. Add the rest of the vegetables, except the radishes and avocados; they go on last. Season to taste with the spices mentioned above. Cover and chill the vegetables until you are ready to serve them. When you are ready to serve, add the sunflower seeds and the salad dressing to the vegetables. Mix (toss) very gently with the wooden utensils. Crumble blue cheese (as much as you like) and put it in the center of the bowl. Do not mix it in. Arrange the radish and avocado slices around the edge of the bowl. Serve with separate bowls of croutons (or you may sprinkle them on top if you prefer).
The Trimmings. With this salad go the following side dishes or trimmings:
1) A separate, large platter of extra avocado slices, radishes, thickly sliced cauliflower, sliced onions, whole scallions, sliced tomatoes and other fresh vegetables that you might have. These are for dunking in the following dip:
2) The Dip: a pint of plain yogurt or sour cream with vinegar to taste (a couple of tablespoonfuls) and enough crumbled blue or Roquefort cheese to make it the desired consistency.
3) Fresh peppers: cherry peppers (little round red ones—some hot, some sweet) and long green or yellow wax peppers.
4) Cherry tomatoes.
5) Pickles: All kinds; kosher dills, sweet ones, etc.
6) A wooden cheese board with a variety of natural cheeses (not processed ones)
7) A large wicker basket lined with a cloth, full of freshly baked whole wheat and rye bread, as well as French or Italian bread.
8) And last, but not least; serve it all with chilled white wine and/or champagne.