Buffet Layered Salad
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- 1 cup Base Option
- ¼ cup Parmesan cheese, grated
- 1 tablespoon onion, grated
- 6 cups salad greens, torn
- Vegetable Option
- 2 cups fresh mushrooms, sliced
- 2 medium tomatoes, diced
- ½ cup spring onion, sliced
- Garnish Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of chicken soup, Shortcut
Base - Use 1 Item
- sour cream, Shortcut
- plain yogurt
- mayo
Vegetable - Use 1 Item
- 2 medium carrots, thinly sliced
- 2 medium zucchini, thinly sliced
- 2 medium cucumbers, thinly sliced
Garnish - Use 1 Item
- pitted black olives, sliced
- fresh parsley, chopped
- hard boiled egg, sliced, Shortcut
Instructions
- To make the dressing, add the Soup and Base Options, cheese, and onion to a medium mixing bowl. Mix together then set aside.
- In a 4 quart glass salad bowl, make layers starting from the bottom in this order; salad greens, Vegetable Option, mushrooms, then tomatoes.
- Spoon the dressing on top of the tomatoes, spreading out to within 1-2 inches of the edge, so the tomatoes make a border around the dressing. Cover and place in the fridge for at least 4 hours.
- When ready to serve, sprinkle top of salad with spring onion and Garnish Option. Serve and enjoy.
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