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Salad On A Stick

Source of Recipe

From "The Outdoor Table" by April McKinney


Recipe Introduction

"This recipe has all of my favorite components of a crisp chef's salad — on a stick. This recipe is picnic-style at its best! Try not to skimp on the fresh herbs in the dressing: they really make all the difference."

List of Ingredients

Creamy Herb Dressing:
◦  1 cup mayonnaise
◦  ½ cup sour cream
◦  1 tablespoon chopped fresh dill
◦  1 tablespoon chopped fresh basil
◦  1 tablespoon chopped fresh chives
◦  ¼ cup cider vinegar
◦  3 tablespoons water
◦  ½ teaspoon salt
◦  ½ teaspoon ground black pepper

Salad:
◦  1 head iceberg lettuce
◦  1 baguette
◦  6 large hard-boiled eggs
◦  6 ounces thick sliced turkey
◦  1 pint cherry tomatoes
◦  1 English cucumber, sliced into ½-inch coins
◦  6 ounces cubed Cheddar cheese
◦  Long skewers


Recipe

To make the creamy herb dressing, in a medium bowl stir together the mayonnaise, sour cream, dill, basil, chives, vinegar, water, salt, and pepper. Chill the dressing until you are ready to serve the salad.

To make the salad, chop the lettuce into 2-inch chunks, leaving the lettuce layered together. Cut the baguette into 2-inch pieces as well. Halve the eggs lengthwise, and cut the turkey into 1-inch squares.

To assemble the skewers, place a section of lettuce, a tomato, a piece of baguette, a cucumber slice, an egg half, 2 pieces of turkey, and a cube of cheese on the skewer. Continue skewering in this order until you run out of room on the skewers. When all of the skewers are done, serve them chilled with the dressing on the side or drizzled over the top.


Makes 6 to 8 servings