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To serve a salad over a bed of lettuce is a tempting way to get children to begin to eat salads. This salad has an heir of sophistication as if dining at a posh restaurant. Ingredients:
1 head of bib green lettuce
1 cucumber, peeled and sliced in bite-size cubes
1 cup dry gemelli pasta or corkscrew or penne
1 ham steak, reduced salt, diced in small pieces
2 tbsp. mayonnaise
2 tbsp. sweet relish
1 tbsp. olive oil
2 tsp. lemon juice
1/8th tsp. onion powder
1/8th tsp. celery salt (optional)
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
1) Cook pasta in hot water. Once cooked place in a colander, drain and rinse under cold water, until the pasta is cold. Set aside to continue to drain.
2) Meanwhile wash the lettuce leaves, and pat dry with paper towels.
3) Shred 1/4 of the lettuce to add to the salad.
4) Place the remaining lettuce leaves on 3 plates, with the stems in the center and the leaves facing outwards.
5) Defrost and slice the ham into small cubes.
6) Peel and slice the cucumber into bite sized cubes.
7) Combine the pasta, ham, cucumber and shredded lettuce in a medium sized bowl.
8) Combine the mayonnaise, relish, olive oil, lemon juice, onion powder, and powdered celery salt in a coffee mug to make the dressing.
9) Stir the dressing into the salad.
10) Place a mound of salad in the center of each plate over each bed of lettuce.
This salad goes good with any recipe of baked or barbecued chicken pieces and sauce.
Prep time: 20 to 25 minutes. Makes 3 servings. Recipe submitted by: Stephanie House
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