Sonoran Salad

gale vineyard

By
@galebarkley

Easy and pretty. Present the salad in its "before" stage to your guests, and then toss. I usually "cheat" and add different vegetables as needed or desired. You can always switch this up and make it as colorful as you wish. And you can certainly change up the meat element too. Chicken added to this is great. I know someone who added duck and thought it was amazing. The "deconstructed" idea makes it beautiful before tossing and serving. Use this as a palette for your imagination and go nuts!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
30 Min
Cook:
5 Min

Ingredients

1 large
head romaine lettuce, finely chopped - or other salad leaf mixture
1 large
tomato, chopped
1
red, yellow or orange pepper chopped
1 medium
red onion, chopped
3 oz
blue cheese, crumbled
6 slice
bacon, fried and crumbled

DRESSING

3/4 c
vegetable oil
1/4 c
vinegar
1 clove
garlic, minced
1 tsp
salt
4 tsp
sugar
pepper to taste

Step-By-Step

1Combine dressing ingredients in a jar and shake.

2Place romaine on the bottom of an oval or rectangular bowl.

3Chop all vegetables in uniform size.

4Arrange each vegetable in a colorful row on top of the lettuce to make a "composed" salad.

5Add the dressing just before serving and toss

About this Recipe

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy