Salad Bar Salad with Creamy Italian Dressing

Name: Salad Bar Salad with Creamy Italian Dressing
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 carrots, shredded; 8 servings Cayenne pepper, as needed; 118 milliliters grated Cheddar; 1 cucumber, sliced; 2 Tbsps fresh flat-leaf parsley leaves; 3 fresh basil leaves; 1 Tbsp fresh chives; 1 clove garlic; 2 iceberg heads, cut into chunks; 237 milliliters (real) mayonnaise; 8 servings Paprika, as needed; 79 milliliters grated Parmesan; 8 servings Salt; 118 milliliters sour cream; 59 milliliters sunflower seeds; 8 servings Worcestershire sauce, as needed

The recipe Salad Bar Salad with Creamy Italian Dressing is ready in around 2 hours and 15 minutes and is definitely an awesome gluten free option for lovers of Mediterranean food. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 313 calories, 6g of protein, and 30g of fat. This recipe serves 8. It works well as an inexpensive hor d'oeuvre. This recipe from Foodnetwork requires carrots, mayonnaise, paprika, and cream. Creamy Italian Fat-Free Salad Dressing, Italian Vegetable Salad with Creamy Garlic Dressing, and Gluten Free Cucumber Salad with Creamy Dill Salad Dressing are very similar to this recipe.

Instructions

Watch how to make this recipe.

For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash it into a paste with a fork. Chop the parsley, chives and basil very finely and add to the garlic.

Ingredients you will need

Parsley

Chives

Garlic

Basil

Ground Meat

Salt

Equipment you will use

Knife

In a bowl, combine the garlic mixture, mayonnaise, sour cream, Parmesan, cayenne, paprika and Worcestershire, tasting frequently and adjusting the seasonings as needed. Chill for a couple of hours before serving. Thin with a little milk before using if desired.

Ingredients you will need

Worcestershire Sauce

Mayonnaise

Seasoning

Sour Cream

Parmesan

Ground Cayenne Pepper

Paprika

Garlic

Milk

Equipment you will use

Bowl

For the salad: To assemble, layer chunks of the iceberg lettuce on a platter. In lines, lay on the grated cheese, shredded carrots and cucumber slices, and sprinkle the sunflower seeds over the top.

Ingredients you will need

Iceberg Lettuce

Sunflower Seeds

Cucumber

Carrot

Cheese

Drizzle on the dressing and serve.

Equipment

Knife

Bowl

Ingredients

Servings:

carrots, shredded 8servings

Cayenne pepper, as needed 118milliliters

grated Cheddar 1

cucumber, sliced 2Tbsps

fresh flat-leaf parsley leaves 3

fresh basil leaves 1Tbsp

fresh chives 1clove

garlic 2

iceberg heads, cut into chunks 237milliliters

(real) mayonnaise 8servings

Paprika, as needed 79milliliters

grated Parmesan 8servings

Salt 118milliliters

sour cream 59milliliters

sunflower seeds 8servings

Worcestershire sauce, as needed

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Maison de la Villette Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Maison de la Villette Chardonnay

Lovely golden color with a subtle nose of white flowers and citrus. A refreshing and complex white wine with lemon pie, fresh banana and pear scents followed by roasted hints of praline, vanilla and candied chestnuts. Perfect served on its own as an aperitif or with seafood, grilled fishes and salads.10 to 12 day fermentation with both French and American oak is followed by a soft 6 month maturation on the wine’s natural lies. About half of the final blend completes malolactic fermentation, which allows to keep some natural acidity. An early bottling allows to capture freshness and primary flavors.