A Royal Baby is On The Way! Wonder What's on Kate's Baby Shower Menu?

Now is the time of the year when there are lots of get togethers---tailgates, pot lucks, baby showers etc.  Here is a fun way to serve salad using lettuce cups placed on a tray for individual salads that don’t require a salad bowl.  The salad is similar to the Chopped Salad at The Outback.

1/3 cup pecan halves

½ teaspoon cinnamon

1 tablespoon dark brown sugar

1 ½ teaspoons butter, melted

Vinaigrette:

¼ cup olive oil

¼ cup white vinegar

¼ teaspoon balsamic vinegar

2 teaspoons Dijon mustard

2 tablespoons sour cream or Greek yogurt

2 tablespoons chopped fresh basil

Salt and Pepper, to taste

½ cup crumbled blue cheese

3 cups chopped bibb lettuce

3 cups chopped red leaf lettuce

3 cups iceberg lettuce

1 green onion, chopped

4 ounces angel hair pasta

Canola oil (for frying)

Preheat oven to 375 degrees.  Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, coating evenly.  Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment off the baking sheet onto a cooling rack and allow nuts to cool.

In the meantime, whisk or shake the vinaigrette ingredients together, and set aside.

Wash the lettuces and drain well until dry. (A salad spinner is good to use if you have one.  Chop the lettuces into tiny, bite-sized pieces.  Slice the green onion and set aside.

Break the angel hair into small, 2 inch pieces. Cook until al dente and drain well. Heat oil in a skillet to 350 degrees, and fry drained pasta until crispy. Drain on paper towel and cool.

Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. 

 

If making an individual serving, divide salad into lettuce cup and sprinkle with chopped onion and chopped pecans.