This salad is packed full of fresh summer favorites from the garden.
Salad Ingredient List:
1 lg ripe tomato
*8 oz fresh green beans, blanched
*3 hard boiled eggs
*4 medium beets, roasted, peeled
*1 pound fresh roasted salmon
1 head red lettuce, washed and dried
*cooking method listed below
Green Bean Blanching Method:
-bring a small pot of water to a rolling boil, season with salt
-add green beans in and cook for 45 second
-remove and immediately submerge in a blow of ice water
Hard Boiled Eggs:
-bring a pot of water to a rolling boil
-gently place eggs in water
-set timer for 12 minutes
-gently pour boiling water into sink
-cover pot with lid and shake so the eggs crack
-immediately fill with cold water and let sit for 5 minutes minimum
-peel
Roasted Beets
-preheat oven to 450
-clean beets
-in an oven proof dish that had deep sides, fill with an inch of water
-toss beets with oil, salt and pepper
-place in oven proof dish and cover with foil
-bake for 1 hour
-remove, let cool and peel
Roasted Salmon
-preheat oven to 450
-cut salmon into manageable squares, ensuring all pin bones removed
-season salmon with oil, salt and pepper
-place skin side down on a baking tray and bake for 20 minutes or until inside is just cooked
-remove and cool
Creamy Horseradish Dressing Ingredient List:
1 cup sour cream
1 cup plain yogurt
2 Tablespoon milk
1 teaspoon garlic powder
2 teaspoons ground black pepper
1 teaspoon salt
1 lemon, juiced
1/4 cup fresh horseradish
Dressing Method:
-place all ingredients in a medium bowl and whisk
-adjust flavor with salt and/or lemon juice
Salad Method:
layer all ingredients together and serve chilled!
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