Monday, December 6, 2010

A Pretty Way to Serve Salad

I know I'm supposed to be giving you the recipe for Pumpkin Bread Pudding, but I can't face it just yet. It's a more complicated recipe than my usual and I want to be able to focus on it better than I can at the moment. It was a ridiculously busy weekend. All good, mind you, but crazy for sure. My son's choir had concerts every evening of the weekend at the local college's Festival of Carols, where I was overcome by the beauty and wept and kissed like, I don't know - an Italian? instead of the rest of the stoic Germanic people there. We had our third Thanksgiving over the weekend in the big city three hours away (where half of my husband's family has moved over the years). The hostess graciously suggested that we bring salads and desserts, which she thought would travel better than the hot foods. I guess I'll share with you the easy, colorful dish I offered.

I made a lettuce salad, which had simple ingredients, but the assembly of the dish makes a nice impact. Served on a tray instead of a bowl, start with a bed of lettuce and add the ingredients you like in columns down the serving tray.

In this salad, I used broccoli, red onion, hard-boiled egg, radish, cheddar cheese, mushrooms, celery, tomato and black olives.

In addition to being different and attractive, I find it also allows picky eaters to avoid certain ingredients more easily than a regular tossed salad.

1 comment:

  1. hey, that's a good idea. and now I need stop avoiding the dishes.


I write my posts imagining that I am already in the middle of a conversation with you. I hope you will comment and be a part of the conversation.