Festive Salad Recipe
Ingredients
1 cup mayonnaise
1 package (3 ounces) cream cheese, at room temperature
1 cucumber, diced into 1/4-inch cubes
4 hard-cooked eggs, thinly sliced
1 cup spinach, finely shredded
1 can (1 pound) hearts of palm, cut into 84 squares
1 avocado, julienne sliced
1 green onion, minced
1 cucumber, thinly sliced in rounds
1 tomato, sliced
Dressing:
1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon dried tarragon
1/2 teaspoon garlic powder
salt, pepper and Tabasco sauce to taste
Directions
In a mixing bowl, mix together the mayonnaise and cream cheese until well blended.
Add the cucumber.
Set aside.
To assemble, lightly oil a 12x18 inch pyrex dish and arrange the eggs all around the edges in an attractive manner.
Cover with the mayonnaise-cucumber mixture.
Then layer the vegetables as follows:
First, cover with the shredded spinach, followed by a layer of hearts of palm, then the avocado.
Finish with a sprinkling of the green onion.
Garnish with cucumber rounds around a circle of sliced tomatoes.
Combine the dressing ingredients in a separate bowl, blending well.
Pour over the salad.
Chill.
Serve cold.
Add the cucumber.
Set aside.
To assemble, lightly oil a 12x18 inch pyrex dish and arrange the eggs all around the edges in an attractive manner.
Cover with the mayonnaise-cucumber mixture.
Then layer the vegetables as follows:
First, cover with the shredded spinach, followed by a layer of hearts of palm, then the avocado.
Finish with a sprinkling of the green onion.
Garnish with cucumber rounds around a circle of sliced tomatoes.
Combine the dressing ingredients in a separate bowl, blending well.
Pour over the salad.
Chill.
Serve cold.
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