I’m happy to be here today sitting in for Wendy who is off on a well-deserved break. And, since it’s June, the month of graduations, family reunions and church socials, I am offering a salad that will feed a crowd. Think of this as free-form expression of garden delights. The idea is to present layers of colors and textures so that the salad is as enticing to view on a buffet as its ingredients are tasty to eat.
While I am offering an ingredient list, your imagination and the availability of ingredients are the only limit to what you might include in this composed salad. And, to top off this salad experience, I am resurrecting a well-loved dressing from the past – green goddess dressing. Its lemony, herbal and creamy flavors complement any salad composition.
Potluck Salad with Green Goddess Dressing
- 2 Heads Iceberg Lettuce, rinsed and cut
- 5 Hard Boiled Eggs, quartered
- 8 Cherry Tomatoes, quartered
- ½ Red Onion, sliced
- 8 oz Cheese, Feta or Cheddar as you like
- 1 10-oz bag of frozen peas, thawed
- Salt & pepper to taste
- 1 Cup Mayonnaise
- 1 Cup Sour Cream
- 2 Tsp Chopped Garlic
- ¼ Cup Lemon Juice
- ¼ Cup Basil Leaves, chopped
- Salt & Pepper to taste
In a glass bowl, fill the bottom with iceberg lettuce, then arrange ingredients in layers around the perimeter. Fill the center with lettuce. End with peas on the top. Serve with Green Goddess Dressing.