Wednesday, July 2, 2008
A Day at the Beach with 7, make that 9, Layers
The kids and I met my Baby Brother and headed out to Lake Michigan for a picnic, some reading, and some fun in the sun. I brought ground meat patties (I could call them burgers but that would not be quite right) to grill once we got there, watermelon, homemade ciabatta (I will be posting this soon) and layered salad.
This salad is great because it is so pretty, tastes great, and I use frozen peas to keep the salad cold (Lake Michigan is a 2 1/2 hour drive from home after all). I did all the prep work the night before so all I had to do in the morning was layer up the salad.
1 cup Mayonnaise
1/2 cup sour cream
2 tablespoons sugar
Salad in order from button to top:
3 cups baby spinach
1 cup grated carrots
1 cup sliced button mushrooms
1/2 medium red onion, thinly sliced
1 bag frozen peas (I think it was a 12 or 16 oz bag)
the dressing carefully spread over the peas
1/2 cup sliced radishes
1 cup shredded cheddar cheese
6 or 7 strips turkey bacon fried crisp and "crumbled" cut with scissors
this was a large salad and I will make it again but I am sure that I will not use the same exact ingredients in the same order. As long as one is careful with the layering and has a nice color contrast...go for it.