I make a layered salad....feeds a crowd....people love it but you're going to have to figure out how to
sub many ingredients. I'm giving you my subbed version even though it has a few toxins for most of
IT's a layered salad. Inspiration, my southern born sister. Layered salads are big in the south.
Here's how you do it. Buy three small romaine lettuce bunches. Wash, dry, chop into pieces...Take
a dish you might use for lasagna....deep enough so you can layer, but I can't give you a size because
I just know the dish I'm using won't match yours.
So now 3 chopped romaine bunches, layered neatly on the bottom of this pan.
Next, it can be chopped tomatoes, but I use chopped red peppers....I usually mix a red, a yellow and
an orange pepper and you're just going to cover the lettuce with something red. Leave no gaps
but you don't want it so thick that it gets wet and mushy.
Next layer, I use a package of frozen peas...About a pound....maybe it comes in 12 oz bags....not
sure....but throw the entire package over the red layer and spread it out. This is frozen peas, and
Next layer....It's a bunch of scallions chopped....same process....more or less to cover the pea layer...
whatever you need....goal is not to leave gaps. It could also be red onion. It could be a vidalia onion,
or a white or yellow onion...whatever you like. Adds a lot of flavor just the fact that it's onion-y.
I either do this layer or not depending on ingredients I have around. I take an entire cauliflower and
chop off the stems that are tough and use just the flowerette pieces.. Chopped into small pieces,
the result is something that looks like peas....small pieces. Just cover the scallion layer.
Next layer is either a large package of cooked bacon or I use turkey bacon....I put it in a food processor and create a bacon crumble. This goes on next. Usually this is a 12 oz package of turkey
bacon. The crispier the better, although your choice.
Now this layer is important but here's where it's your choice. It calls for one cup of mayo combined
with some kind of sweetener.. I've made my own mayo and used agave to sweeten it. It's spread
on the last layer carefully with a spatula....You are trying to come very close to the side of the pan
so there are no gaps. You're using this layer to seal the other ingredients.
Next layer is grated cheese....Probably anywhere from 12 oz to 16 oz but pick or choose whatever
you like. I've used compliant cheese for me...and it can be combined with parmesan, mozzarella....
hard cheese with softer cheeses.
and now you're going to cover the entire pan with aluminum foil....refrigerate it....and let it sit
Serve with tongs....that reach deeply down so it picks up all the layers.
People call me a superstar when I make this dish for brunches, picnics or I've even taken this on
a boat in a large Tupperware container with a lid.
Another option is a baked French toast. I like this recipe, I've used it....I just wouldn't dare eat it.
It's carb/sugar heaven. I'd rather have the protein and veggies.http://www.foodnetwork.com/recipes/creme-brulee-french-toast-recipe2/index.html