I’ve had 3 functions this week that require bringing a dish to share. One of them will actually be this morning, for the teacher’s appreciation luncheon, so I best type fast and get going.
Being on my current salad kick, I created one that was easy to prepare and traveled well. I purchased the ingredients for all 3 salads (each feeding 10 or more) for under $15. Not bad at $5 a pop. My inspiration was a restaurant here in town that serves a layered salad with some unique ingredients. I tried to hit similar interesting flavor combos. Thought I’d share my new favorite recipe.
1 head Green leaf lettuce
1 head Boston or Bibb lettuce (Romaine would be fine, too)
1 bag spinach (the pre-washed kind makes life easy)
1. ) Wash the above well and allow to dry or paper towel off. Tear or cut 1/3 of each of the above into bit-sized strips. (Remember, this makes 3 large salads). You can cut it all right now if you want to feed 30. Otherwise, it’s best to store the greens in whole leaves and cut right before you wish to use. I just mixed them all together in 3 gallon size ziplocs and pulled one out each time I made the salad.
2.) Next, peel and slice 4 hard-boiled eggs per salad. You can just go ahead and boil a dozen of these and keep in the fridge for several days. 15 minutes boiling is perfect, then of course, let cool. For the slicing, I must tell you that I use the Pampered Chef egg slicer (I know, another commercial – remember you can always contact me if you need one
, which slices one whole egg at a time in perfect, attractive slices. So, in 4 swings of the slicer, this step is done. Spread the eggs out in a layer over the top of the greens.
3.) Top the egg layer with about 1 cup (per salad) of frozen green peas. The smaller-sized the better. Leave them frozen. They will end up nice and crunchy and they add some coolness to the salad. They are defrosted enough to eat in 15 minutes, so don’t worry about that.
4.) Top that layer with bacon crumbles. You can use fresh ones or about 1/2 can per salad of the kind in the can – but ALWAYS use the real bacon kind.
5.) Top that with some shredded parmesan- about 2/3 cup per salad.
6.) Coarsely grind some fresh black pepper over the top. A few shakes of the pepper shaker will work, too.
7.) Right before serving, drizzle a Sweet Vidalia Onion Dressing over the top of the entire salad. I like the Ken’s Steak House kind and, bonus, it was on sale at my Kroger this week. If it will be eaten later (like the one I’m sending today), just send the dressing alongside it.
8.) To serve, dig down through all the layers for each portion. No need to toss.
I’m going to try to get a photo here in a moment, before I send everyone out the door in the mad morning rush.

Okay, obviously I got a snapshot. Another little tip I’ll mention is to save take-out trays/bowls and that kind of thing for events such as this, so you don’t have to worry about getting your dishes back. This is a bowl from a Chick-Fil-A fruit tray we had at work the other night and I washed and took home the empty tray so I could use it today.
This salad stores well if you don’t put the dressing on. There’s no bread or other things in it to get soggy. I found a really cool way to store it this week. I put leftover portions in individual big 16 oz disposable plastic cups and covered them with saran wrap. It makes a great light to-go meal on the road. I just left some space in the top of the cup, added dressing right before I left, and tossed with a plastic fork. Threw the whole thing away when I was done. Sure beats the granola bar I get for a meal somedays.
I’ll end with a funny story. I packed this and some other goodies in the car last night as Keely and I took Marlee to her orchestra concert. She had to be there at 6:30, yet the concert didn’t start until 7pm. Keely and I picnic’ed in the car for 15 minutes before going in. Marlee was very concerned that we had brought that food with us.
“You AREN’T going to bring that food in there with you, ARE YOU?” she asked.
Let’s get facts straight. This concert is in a gym. There’s usually a concession stand. It’s not like eating is outlawed. I was more looking for something like, “I’m sorry you have to eat in such a hurry to get me here tonight, Mom. Thanks.” What have I been smoking?
First, I didn’t like her tone. Second, she hadn’t been very nice to me getting ready for this concert, and third, she really needs to quit worrying about what I’m going to do so much. Ahh, middle school.
“No, Marlee, I’m not planning on eating this inside, but, just for the record, if I want to bring a foot-long chilli dog inside and eat it – I WILL! Get inside for your concert!”
Surviving the joys of motherhood. Good thing this salad has lots of nutrients. I’ll need my strength.
