Wooden Salad Pedestal @ Time’s Tin Cup !
When hosting a get together, the salad having it’s own serving stand is convenient for space making for other dishes.
In between hosting events this salad pedestal can be utilized as a plant stand for a potted fern.
It also makes for a great conversation piece!
ELAINE’S BIG SALAD WITH YADA, YADA, YADA DRESSING (serves one–it’s a big salad!)
For the big salad: 1 head romaine or butter lettuce, chopped 1 carrot, peeled into strips 1 campari tomato, seeded and chopped, or 5 grape tomatoes, whole 1 sweet mini bell pepper, sliced into thin strips Half of a persian cucumber, sliced and then chopped into little wedges Half a can of sliced black olives Croutons or crumbled pita chips
For the Yada, Yada, Yada Dressing: 1 packet Hidden Valley Ranch dressing mix (alternatively, you could use 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon dried dill) 1/4 cup nonfat plain Greek yogurt 2 tablespoons unsweetened plain kefir (or buttermilk) 1/2-1 teaspoon dijon mustard 1 teaspoon lemon juice A few leaves fresh basil, chopped A few sprigs fresh parsley, chopped 4-5 chives, choppped Salt and pepper, to taste
- Mix up your Yada, Yada, Yada dressing: Add about a tablespoon of the Hidden Valley Ranch dressing mix to the Greek Yogurt. Add kefir, dijon, lemon juice, chopped fresh herbs, and a dash of salt and pepper. Whisk to combine. Taste and add more ranch dressing mix if desired. Go easy on the salt if using the Hidden Valley Ranch dressing mix–there’s already some in there.
- Assemble your big salad: Mix the romaine and shredded carrots together in a big bowl. Top with tomato, bell pepper, cucumber, olives, and crunchy bit of choice.
- Drizzle Yada, Yada, Yada dressing over. Toss and enjoy while wearing your best puffy shirt.
WANT MORE THAN SALAD? -Remember, this is a big salad. It’s gonna fill you up. But you can top with a sliced grilled chicken breast or some chopped turkey if you so desire. -Pairs well with Junior Mints as a dessert.
