Saturday, April 11, 2009

Easter Egg Layered Salad~

Easter Egg Layered Salad

1⁄2 cup light mayonnaise
1⁄2 cup reduced-fat sour cream
1 Tbsp plus 1 tsp fresh lemon juice
2 cloves garlic, minced
1⁄4 tsp dry mustard
1⁄4 tsp salt
1⁄4 tsp freshly ground pepper
1⁄4 tsp sugar
2 cups baby spinach
1 purchased 2-lb roast chicken, skin removed, meat torn in bite-size pieces (about 31⁄2 cups)
1 red bell pepper, cut in 2 x 1-in. strips
4 hard-cooked eggs, quartered (left over Easter eggs :)
1 small head iceberg lettuce, coarsely chopped
2 medium carrots, shredded
1⁄2 cup (2 oz) shredded Cheddar cheese
1⁄4 cup pecan pieces, toasted and coarsely chopped
3 slices bacon, fried crisp, drained on paper towels and coarsely crumbled
1. Have ready a 4- to 5-qt serving bowl, preferably clear glass (so layers are visible).
2. Dressing: Whisk ingredients in a small bowl until blended. Refrigerate until ready to use.
3. Spread spinach over bottom of serving bowl. Top with the chicken. Place a row of red pepper strips around sides of bowl; scatter remaining strips in middle. Place egg wedges against side of bowl; put rest in middle. Top with even layers of lettuce and carrots. Spread dressing over top to edges of bowl to seal. Refrigerate at least 2 hours or cover airtight and refrigerate overnight.
4. To serve: Sprinkle cheese, pecans and bacon on top. Toss salad or spoon through the layers

Happy Easter and Happy Cooking.


foodbin said...

this has to be the most beautiful salad that i have ever seen!

Nancy said...

Lisa, That is a beautiful salad, and so good for you!!


That sounds really good. I am going to have to try it. Thanks. connie