Sunday, January 2, 2011

Chop Salad

My kids tease me that half of the photos on my camera are of food. They are embarrassed to show their friends pictures off of my camera. It is what it is.

I don't know what this salad is called. Sooz got the recipe off of the "Two Peas and a Pot" blog and she used it for the Relief Society Christmas dinner this past December. I made it for her that night. The poor woman was in charge of food that night and also had a daughter getting married in two weeks so she was right on the edge of somethin. I also did a trial run of the salad a week before to see how much we would need to have for that night. It is really yummy. Very colorful. Very garlicy. Or as Emeril would say, "Gaaaaahlic". Very tasty salad.

For the first time I made this salad, the trial run, I used craisins because I didn't have golden raisins. Or any raisins for that matter. I had thrown out the rock hard raisins after I had exhanged them for chocolate chips in the cup that my son was using as a finals studying motivator. That's what you see in the above fuzzy shot. Craisins. I also used lemon juice concentrate for the dressing. It worked fine, just use a little less, because it's well, it's concentrated.

Chop Salad
from Two Peas and a Pot

Chopped butter lettuce
Chopped tomatoes
Chopped avocado
Sliced or diced red onion
Toasted almonds
golden raisins

1/4 C. cider vinegar
1 T. sugar
1/2 tsp. pepper
1/4 tsp. salt
2 T. Olive Oil
1 T. lemon juice
1/2 tsp. minced garlic

Plan on about 6-7 servings per head of butter lettuce. My daughter and I could each eat half a head of salad, but for the dinner, I planned on about 7 servings per head and it turned out about right.

1 comment:

  1. ah, Jeri, my lifesaver! It was a mighty fine salad.