The 4th of July is just around the corner; there will be get-togethers, picknicks and BBQ’s. What do we provide to eat? What do we bring? I always try to offer a side salad, but somehow it never turns out right. How do you serve a salad for lots of people and make it look good for hours? I made a mixed salad and served it in a big bowl. It looked nice for a while until people started to dig in; tossing and turning, trying to get what they liked -leaving behind a mess that nobody wanted anymore.
Years ago I found a recipe and it solved my problem. It has been a BIG HIT in my kitchen ever since. I make it the night before, and add the last layer right before I serve it; the salad dressings or the sauce is served on the side.
Finally a no-guilt treat everybody can enjoy! The recipe is based on salad Niçoise, but that’s just a suggestion. Use the ingredients you like, and make the salad to your taste.
- 1 Iceberg Lettuce
- 1 Cucumber, sliced
- 4 Tomatoes, sliced
- 3-4 Green onions diced
- 2 Onions, sliced
- 6 Hard boiled eggs, sliced
- 2 Colored peppers, diced
- 8 oz Ham, diced
- 4 Radishes, sliced
- 1-2 Cans Tuna drained
- 1 Small jar olives (black or green)
- 8 oz Shredded Mozzarella cheese for the middle
- Cheddar cheese, sliced for top
- Decoration (dill, pepper slices, radishes, olives grape tomatoes -or whatever you like)
- Salad dressing (served on the side)
The cheese slices are the last layer; then you just decorate the “cake” with olives, radishes, sliced eggs and anything that comes to your mind. The possibilities are endless, just use your imagination. It even works as a birthday cake. I hope the pictures are self-explaining.
I use a standard springform and line the bottom and the sides with lettuce leaves. I use iceberg lettuce, but it works with any other leaf lettuce as well.
- Prepare the night before,
- Press the lettuce leaves firmly in the cake ring
- Layer all the ingredients on top of it
- Finish with Cheese layer, cover it and cool over night in the fridge
- Spread the drained tuna on the cheese layer before serving and decorate with olives and radishes
I closed my kitchen blog a year ago when I had to change my diet and I miss sharing recipes. I thought today I make an exception and post one on the Happy Quitter.