Do Ahead Company Green Salad Recipe
Use all the ingredients as suggested and you have a marvelous Do Ahead Company Green Salad right before you. The vegetable combo here is one of my family's favorites and is also delicious to taste. You should be making this at home today!
Summary
Main IngredientVegetable
Ingredients
| 1 10-ounce package frozen peas | ||
| Boiling water | ||
| Beets | 1 16 Ounce, diced | |
| 1 medium-sized head iceberg lettuce | ||
| Cucumber | 1 Large | |
| 1 8-ounce container sour cream | ||
| Monterey jack cheese | 3 Ounce, shredded | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Watercress | 3 Tablespoon, chopped | |
| Sugar | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
Directions
1. In medium-sized bowl, place frozen peas; cover with boiling water and let stand 5 minutes; drain. Drain beets; pat dry with paper towels. Slice lettuce. Thinly slice cucumber.
2. Place beets in 13" by 9" baking dish; top with lettuce, peas, and half of cucumber.
3. In medium-sized bowl, mix sour cream and remaining ingredients. Spoon dressing evenly over salad mixture in baking dish. Top salad with remaining cucumber slices.
4. Serve salad immediately. Or cover and refrigerate to serve within 24 hours. To serve, cut salad into 12 portions; with pancake turner, lift each portion of salad to salad plate.
2. Place beets in 13" by 9" baking dish; top with lettuce, peas, and half of cucumber.
3. In medium-sized bowl, mix sour cream and remaining ingredients. Spoon dressing evenly over salad mixture in baking dish. Top salad with remaining cucumber slices.
4. Serve salad immediately. Or cover and refrigerate to serve within 24 hours. To serve, cut salad into 12 portions; with pancake turner, lift each portion of salad to salad plate.
Chef
